Sauce Provençal
A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
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A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- 1 tablespoon of white wine
- 2 tablespoons of tomato sauce
- 1 tablespoon of chopped chives
Cook safely
- 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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- To 1 cup of Spanish sauce add 1 tablespoon of white wine, 2 tablespoons of tomato sauce, and 1 tablespoon of chopped chives, and cook together slowly ten minutes before serving.
- Season with salt and pepper before serving.
Plating
Cookware for this recipe
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Cutting board