Bordelaise Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take half a pint of brown sauce, two wineglasses of white wine, one wineglass of claret, one finely-chopped eschalot, a pinch of mignonette pepper, one ounce of glaze or a teaspoonful of Liebig Com...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- liebig company’s extract of meat
- sugar
- mignonette pepper
- parsley
- fish
- tarragon
- chervil
- anchovies
- anchovy essence
- white wine
- brown sauce
- eschalot
- claret
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