Perigord Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put into a stewpan two ounces of lean chopped ham, half a pint of brown sauce, two wineglasses of white wine or sherry, one ounce of glaze, two bayleaves and a sprig of thyme; boil together for ten...
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Cooking tools:
- Chef's knife
- Cutting board
- Stewpan
- Stove
- Kitchen scale
- Measuring cup
- Wooden spoon
Ingredients
- brown sauce
- ham
- lean
- truffles
- thyme
- bayleaves
- sherry
- white wine
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