Bonnefoy Sauce, or White Bordelaise Sauce
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- two oz. of minced shallots
- one-half pint of Graves
- one-quarter pint of velouté
- six oz. of butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put in a stewpan two oz.
- of minced shallots and one-half pint of Graves, Sauterne, or any other excellent white Bordeaux.
- Reduce the wine almost entirely, add one-quarter pint of velouté, let it simmer twenty minutes, and rub it through a tammy.
- Finish it, away from the fire, with six oz.
- of butter and a little chopped tarragon.
- Serve it with grilled fish and grilled white meat.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Grill or grill pan
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Chef's knife
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Cutting board