D’Orleans 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 (5)

two tablespoonsfuls of French vinegar
half an ounce of glaze or a dessertspoonful of very thick gravy ↝ Carrots, glazed, cooked [Carrots]
one and a half ounces of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a tiny pinch of sugar ↝ Sugar, NFS [Sugars and honey]
a good pinch of chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (5)

Put two tablespoonsfuls of French vinegar in a little stewpan.
When it boils add half an ounce of glaze or a dessertspoonful of very thick gravy and warm up together.
Then work in by degrees one and a half ounces of fresh butter.
Add a tiny pinch of sugar and a good pinch of chopped parsley.
Use.

Original Text

D’Orleans Sauce.—Put two tablespoonsfuls of French vinegar in a little stewpan, when it boils add half an ounce of glaze or a dessertspoonful of very thick gravy and warm up together; then work in by degrees one and a half ounces of fresh butter; add a tiny pinch of sugar and a good pinch of chopped parsley, and use.

Notes

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