Sauce Française

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 (1)
  1. To the quantity of Béarnaise sauce given above add half a gill of good tomato purée, with an ounce of very strong chicken stock; add a small teaspoonful of finely minced parsley and a teaspoonful of chilli vinegar, and use with fillets or cutlets of any meat or poultry.
Original Text · last edited 4 days ago
Sauce Française.—To the quantity of Béarnaise sauce given above add half a gill of good tomato purée, with an ounce of very strong chicken stock; add a small teaspoonful of finely minced parsley and a teaspoonful of chilli vinegar, and use with fillets or cutlets of any meat or poultry.
Notes
—