Sauce à la D'Orléans

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 (6)
Instructions (5)
  1. Bring to the boil two tablespoonfuls of the best Orleans vinegar.
  2. Add to it a full tablespoonful of rich espagnole sauce, and let this heat.
  3. Work into it bit by bit 11/2oz. to 2oz. of fresh butter, being careful not to add the next piece till the first is perfectly dissolved.
  4. Stir into it a dust of cayenne and of caster sugar, with a good pinch of finely minced parsley.
  5. Serve.
Original Text · last edited 4 days ago
Sauce à la D'Orléans.—Bring to the boil two tablespoonfuls of the best Orleans vinegar, then add to it a full tablespoonful of rich espagnole sauce, and let this heat; now work into it bit by bit 1½oz. to 2oz. of fresh butter, being careful not to add the next piece till the first is perfectly dissolved; then stir into it a dust of cayenne and of caster sugar, with a good pinch of finely minced parsley, and serve.
Notes
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