Wine Sauce. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

Four tablespoonfuls of white wine ↝ Wine, white [Wine]
3 of vinegar ↝ Vinegar [Mustard and other condiments]
1 large onion ↝ Onions, raw [Vegetables and Vegetable Products]
4 anchovies
a teacupful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
thickened with a little flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
thickened with a little flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (2)

Simmer white wine, vinegar, onion, and anchovies for 1 hour and strain.
Add cream thickened with a little flour and butter.

Original Text

Wine Sauce. No. 2. For Salmon or Freshwater Fish.
Four tablespoonfuls of white wine, and 3 of vinegar, 1 large onion, and 4 anchovies are simmered for 1 hour and strained. You then add a teacupful of cream thickened with a little flour and butter.

Notes

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