Sultana 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.
Time: Cook: 90 min Total: 90 min
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (13)

a pint of cullis
a glass of white wine ↝ Wine, white [Wine]
two slices of peeled lemons ↝ Lemon, raw [Citrus fruits]
two cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
half a laurel-leaf
parsley ↝ Parsley, raw [Not included in a food category]
scallions
onions ↝ Onions, raw [Vegetables and Vegetable Products]
turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
the yolk of an egg boiled hard and chopped ↝ Egg, yolk only, raw [Eggs and omelets]
a little boiled parsley shred fine ↝ Parsley, raw [Not included in a food category]

Instructions (4)

Put a pint of cullis into a stewpan with a glass of white wine, two slices of peeled lemons, two cloves, a clove of garlic, half a laurel-leaf, parsley, scallions, onions, and turnip.
Boil it an hour and a half over a slow fire, reducing it to a creamy consistency.
Strain it very carefully through a sieve.
Then add a little salt, the yolk of an egg boiled hard and chopped, and a little boiled parsley shred fine.

Original Text

Sultana Sauce.

Put a pint of cullis into a stewpan with a glass of white wine, two slices of peeled lemons, two cloves, a clove of garlic, half a laurel-leaf, parsley, scallions, onions, and turnip. Boil it an hour and a half over a slow fire, reducing it to a creamy consistency; strain it very carefully through a sieve, and then add a little salt, the yolk of an egg boiled hard and chopped, and a little boiled parsley shred fine.

This sauce is very good with poultry.

Notes

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