Grand Hôtel Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put four tablespoonfuls of tarragon vinegar into a stewpan, with a pinch of mignonette pepper and two bayleaves; boil down to half the quantity, then add a quarter of a pint of thick tomato sauce, ...
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Cooking tools:
- Stewpan
- Saucepan
- Measuring spoon
Ingredients
- cod à la grand hôtel
- fillets of beef
- fresh butter
- tomato sauce
- liquor
- fish
- white wine
- tarragon vinegar
- mignonette pepper
- bayleaves
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