Thickened Maitre D’hotel Sauce A La Chateaubriand
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- 1 quart of Espagnole Sauce
- 1 oz. of Meat Glaze
- Butter
- 2 gills of French white wine
Contains
MilkSulphites
Read from the ingredients, not verified. Check labels.
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.
Method
Chef Wood
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- Reduce 2 gills of French white wine, and 1 oz.
- of Meat Glaze;
- add 1 quart of Espagnole Sauce ;
- continue reducing ;
- then strain, through a tammy cloth, into a bain-marie-pan ;
- Before serving, boil up the sauce, and thicken it with 1 Ib.
- of Maitre d Hotel Butter (vide page 319).
Plating
Cookware for this recipe
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Saucepan
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Sieve