Champagne Sauce
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Mix thoroughly a table-spoonful of butter with one of flour.
- Set the sauce-pan on the fire, and stir constantly until the mixture is dark brown;
- then pour into it half a pint of boiling gravy (the liquor in which pieces of lean meat have boiled until it is very rich).
- Pour in this gravy slowly, and stir slowly and continually.
- Let boil up once, season well with pepper and salt, and strain.
- Add half a cupful of champagne, and serve.