Devil sauce
From Modern culinary art (1937).
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A historical recipe
Modern culinary art, by Henri-Paul Pellaprat (1937).
France
Known as a French 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.
Ingredients
3
3 ingredients
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a spoonful cut shallots
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two glasses of Cognac
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a pinch of cut chervil
Cook safely
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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
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- Brown in butter a spoonful cut shallots, water with two glasses of Cognac and reduce to half, slowly.
- Add some thick and tomated half-glaze.
- Stew a few minutes and put a pinch of cut chervil and season with cayenne and some Worcester sauce.
Cookware for this recipe
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Chef's knife