Provençale Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

a tablespoonful of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
two chopped gherkins ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
a teaspoonful of capers ↝ Capers, canned [Spices and Herbs]
two or three fresh mushrooms cut in pieces ↝ Mushrooms, fresh, cooked with oil [Other vegetables and combinations]
one small clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
two tomatoes ↝ Tomatoes, raw [Tomatoes]
a bunch of herbs, such as thyme, parsley, and bayleaf
a saltspoonful of mignonette pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
one and a half small onions cut up ↝ Onions, raw [Vegetables and Vegetable Products]
two wineglasses of white wine ↝ Wine, white [Wine]
one ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
one pint of good brown sauce
a few drops of carmine

Instructions (6)

Put into a stewpan a tablespoonful of salad oil, two chopped gherkins, a teaspoonful of capers, two or three fresh mushrooms cut in pieces, one small clove of garlic, two tomatoes, a bunch of herbs, such as thyme, parsley, and bayleaf, a saltspoonful of mignonette pepper and one and a half small onions cut up;
fry these all together on the side of the stove for fifteen to twenty minutes,
then add two wineglasses of white wine and one ounce of glaze, and one pint of good brown sauce;
let it boil for about fifteen minutes keeping it skimmed while boiling,
then rub through the tammy, add a few drops of carmine, and use while hot.
Serve with fillets of beef, veal, rabbit, chicken, hare, &c.

Original Text

Provençale Sauce.—Put into a stewpan a tablespoonful of salad oil, two chopped gherkins, a teaspoonful of capers, two or three fresh mushrooms cut in pieces, one small clove of garlic, two tomatoes, a bunch of herbs, such as thyme, parsley, and bayleaf, a saltspoonful of mignonette pepper and one and a half small onions cut up; fry these all together on the side of the stove for fifteen to twenty minutes, then add two wineglasses of white wine and one ounce of glaze, and one pint of good brown sauce; let it boil for about fifteen minutes keeping it skimmed while boiling, then rub through the tammy, add a few drops of carmine, and use while hot. Serve with fillets of beef, veal, rabbit, chicken, hare, &c.

Notes

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