Bretonne Sauce
From Mrs. Beeton's household management (1907).
A historical recipe
Mrs. Beeton's household management, by Mrs. (Isabella Mary) Beeton (1907).
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Ingredients 3 ingredients
- a pint of brown sauce
- an oz. of butter
- a pint of Espagnota same
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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.
- 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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- Ingredients.
- — I of a pint of brown sauce, i tablcspoonful of haricot puree, i onion sliced, £ an oz.
- of butter, salt and pepper.
- Method.
- — Melt the butter, fry the onion until well-browned, add the haricot puree and brown sauce, and bring to the boil.
- Season to taste, simmer for 5 minutes, then pass through a fine strainer or tammy cloth, re-heat, and use as required.
- 230.— BROWN CAPER SAUCE.
- (Fr.— Sauce aux Capres Brunes.) (For Steak, Kidneys, Fish.;
- Ingredients.
- — ^ a pint of Espagnota same, or i>n> \-n saner, i •poonful of vinegar, i tea&poonful nuhovy, i taHrspom ful of capers cut in two, i small onion very finely-chopped, < ayennr, the juice of half a lemon.
- Method.
- — Put the sauce, vinegar, essence of anchovy and onion into asauccpan, boil, simmej: for 10 minutes, and strain.
- Krturn to the saucepan, and when quite hot add the cayenne, lemon-juice and c and serve.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Sieve