The Marchioness’s 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 13 days ago
Not a recipe: No

Ingredients (7)

as much bread rasped very fine as you can take at two handfuls ↝ Bread, vegetable [Yeast breads]
a bit of butter of the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
a kitchen-spoonful of sweet oil
a shalot cut small
salt ↝ Salt, table, iodized [Spices and Herbs]
large pepper ↝ Spices, pepper, black [Spices and Herbs]
sufficient quantity of lemon-juice to lighten the whole ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (2)

Put as much bread rasped very fine as you can take at two handfuls into a stewpan, with a bit of butter of the size of a walnut, a kitchen-spoonful of sweet oil, a shalot cut small, salt and large pepper, with a sufficient quantity of lemon-juice to lighten the whole.
Stir it over the fire till it thickens.

Original Text

The Marchioness’s Sauce.

Put as much bread rasped very fine as you can take at two handfuls into a stewpan, with a bit of butter of the size of a walnut, a kitchen-spoonful of sweet oil, a shalot cut small, salt and large pepper, with a sufficient quantity of lemon-juice to lighten the whole. Stir it over the fire till it thickens. This sauce may be served with all sorts of meat that require a sharp relishing sauce.

Notes

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