Gratin Sauce (for Fish) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Peel and chop finely one eschalot and four or five good-sized, well-washed mushrooms (fresh, if possible), and put these in a stewpan, with one tablespoonful of finely chopped parsley, two glasses ...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- fish
- sherry
- brown sauce
- essence of anchovy
- eschalot
- parsley
- mushrooms
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