Gironde Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Reduce half a pint of claret to half the quantity, then add twelve bruised cherries and the same number of kernels, half a pint of brown sauce, one ounce of glaze, or a teaspoonful of Liebig Compan...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Saucepan
- Stove
- Measuring cup
- Mortar and pestle
Ingredients
- lemon
- tomatoes
- kisch
- castor sugar
- brown sauce
- carmine
- liebig company’s extract of meat
- bruised cherries
- kernels
- claret
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Bordelaise Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Bigarade Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Bourguignotte Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Champagne Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Genoese Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Espagnol Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Chateaubriand Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Chasseur Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com