Italienne Sauce (Brown) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put into a stewpan one ounce of good fresh butter, two peeled eschalots that have been chopped up very fine, two ounces of fresh mushrooms that have been well washed and chopped finely, and then pr...
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
Ingredients
- liebig company’s extract of meat
- tinned mushrooms
- white wine
- brown sauce
- thyme
- bayleaf
- water
- parsley
- eschalots
- fresh mushrooms
- fresh butter
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