Chaponay Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put two peeled eschalots in a stewpan with a sliced tomato, a bunch of herbs, one mushroom chopped fine, a little piece of bacon bone, half a pound of bones from any birds, one tablespoonful of cla...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
Ingredients
- olives
- champagne
- brown sauce
- salad oil
- mignonette pepper
- bones
- clarified butter
- herbs
- tomato
- bacon bone
- mushroom
- eschalots
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Piquant Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Italienne Sauce (Brown) from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Bourguignotte Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Genoese Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Bearnaise Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Chauron Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
American Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com
Brown Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
app.ckbk.com