Sauce Chateaubriand

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (2)
Instructions (2)
  1. This is made exactly like Sauce Marsala, only using espagnole and white French or Rhine wine, for the brown sauce and the Marsala there given.
  2. Served frequently with fillet Chateaubriand.
Original Text · last edited 4 days ago
Sauce Chateaubriand.—This is made exactly like Sauce Marsala, only using espagnole and white French or Rhine wine, for the brown sauce and the Marsala there given. Served frequently with fillet Chateaubriand.
Notes
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