Venetian Sauce
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- one tablespoonful of chopped shallots
- one tablespoonful of chervil
- one-quarter pint of white wine
- one teaspoonful of chopped chervil
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.
- 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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- Put into a stewpan one tablespoonful of chopped shallots, one tablespoonful of chervil, and one-quarter pint of white wine and tarragon vinegar, mixed in equal quantities.
- Reduce the vinegar by two-thirds;
- add one pint of white wine sauce (No.
- 111);
- boil for a few minutes;
- rub through a tammy, and finish the sauce with a sufficient quantity of Herb Juice (No.
- 183) and one teaspoonful of chopped chervil and tarragon.
- This sauce accompanies various fish.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board