Chauron Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put four tablespoonfuls of French vinegar, a sprig of thyme, parsley, three bayleaves and twelve crushed peppercorns in a stewpan; reduce to half the quantity, then add four raw yolks of eggs and b...
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Cooking tools:
- Saucepan
- Whisk
- Measuring spoon
- Stove
- Mixing bowl
Ingredients
- tomato sauce
- fresh butter
- water
- french vinegar
- thyme
- parsley
- bayleaves
- crushed peppercorns
- raw yolks of eggs
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