Bacchanalian Sauce

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

a spoonful of sweet oil
a gill of good broth
a pint of white wine vinegar ↝ Vinegar, red wine [Spices and Herbs]
two glasses of strong white wine ↝ Wine, white [Wine]
some shalot
garden cresses ↝ Cress, garden, raw [Vegetables and Vegetable Products]
tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
parsley ↝ Parsley, raw [Not included in a food category]
scallions
some large pepper ↝ Spices, pepper, black [Spices and Herbs]
A little cullis

Instructions (5)

Boil together the sweet oil, broth, white wine vinegar, and white wine until half is consumed.
Add the shredded shalot, garden cresses, tarragon, chervil, parsley, and scallions, along with the large pepper.
Let the whole boil up.
Serve the sauce.
A little cullis added will improve it.

Original Text

Bacchanalian Sauce.

Take a spoonful of sweet oil, a gill of good broth, and a pint of white wine vinegar, adding two glasses of strong white wine: boil them together till half is consumed; then put in some shalot, garden cresses, tarragon, chervil, parsley, and scallions, all shred very fine, with some large pepper. Let the whole boil up, and serve it. A little cullis added will improve it.

Notes

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