Sauce Italienne (Brune)

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. Boil down a gill of any light white wine (French for choice) to half
  2. stir it into half a pint of rich reduced espagnole
Original Text · last edited 4 days ago
Sauce Italienne (Brune).—Boil down a gill of any light white wine (French for choice) to half, then stir it into half a pint of rich reduced espagnole,
Notes
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