Sauce au Beurre d'Anchois

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 (4)
Instructions (3)
  1. Boil together the brown sauce, herbs, and brown stock, and let it reduce till the sauce clings to, and slightly coats, the spoon with which you stir it.
  2. Skim well, sieve if necessary, and leave it in the bain-marie till wanted.
  3. When to be served stir into it at the last moment the anchovy butter, and serve at once.
Original Text · last edited 4 days ago
Sauce au Beurre d'Anchois. Boil together a pint of good brown sauce, a bunch of herbs, and a gill of strong brown stock, and let it reduce till the sauce clings to, and slightly coats, the spoon with which you stir it; then skim well, sieve if necessary, and leave it in the bain-marie till wanted. When to be served stir into it at the last moment an ounce or more of anchovy butter, and serve at once.
Notes
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