Sauce Portugaise

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Time: Cook: 10 min Total: 10 min
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (13)

Flavor base

the grated rind of a nice lemon ↝ Lemon, raw [Citrus fruits]
five or six rough chopped black peppercorns
five or six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a bay leaf ↝ Spices, bay leaf [Spices and Herbs]
a spray of thyme ↝ Thyme, fresh [Spices and Herbs]
if liked, a tiny piece of mace ↝ Spices, mace, ground [Spices and Herbs]

Sauce base

one-third of a pint of sherry or marsala
half a pint of well reduced brown sauce
a gill of strong stock or glaze

Finishing

a pat of maitre d'hotel butter ↝ Butter, NFS [Butter and animal fats]
a little plain butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a squeeze of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
some very finely minced parsley ↝ Parsley, raw [Not included in a food category]

Instructions (6)

Put into a pan the grated rind of a nice lemon, five or six rough chopped black peppercorns, five or six cloves, a bay leaf, a spray of thyme, and, if liked, a tiny piece of mace.
Dilute this with one-third of a pint of sherry or marsala, and simmer for ten minutes over a slow fire.
Then add to this half a pint of well reduced brown sauce, a gill of strong stock or glaze, and bring it to the boil gently, skimming it well, and allowing it to reduce a little.
Sieve it, and leave in the bain-marie till wanted.

Serving suggestion

When wanted, a pat of maitre d'hotel butter may be dissolved in it; or, failing this, a little plain butter, a squeeze of lemon juice, and some very finely minced parsley.
Excellent with braised fillet of beef or boeuf au gratin.

Original Text · last edited 4 days ago

Sauce Portugaise.—Put into a pan the grated rind of a nice lemon, five or six rough chopped black peppercorns, five or six cloves, a bay leaf, a spray of thyme, and, if liked, a tiny piece of mace; dilute this with one-third of a pint of sherry or marsala, and simmer for ten minutes over a slow fire. Then add to this half a pint of well reduced brown sauce, a gill of strong stock or glaze, and bring it to the boil gently, skimming it well, and allowing it to reduce a little. Sieve it, and leave in the bain-marie till wanted, when a pat of maitre d'hotel butter may be dissolved in it; or, failing this, a little plain butter, a squeeze of lemon juice, and some very finely minced parsley. Excellent with braised fillet of beef or boeuf au gratin.

Notes

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