Salmis Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
One and a half ounces of good butter put in a pan with an onion that is cut up in dice shapes, a slice or two of tomato, one or two fresh mushrooms, a little thyme, parsley, pinch of mignonette pep...
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Cooking tools:
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Stove
- Whisk
- Fine-mesh sieve
- Ladle
- Mixing bowl
- Measuring cup
- Spoon
Ingredients
- port wine
- sherry
- liebig company’s extract of meat
- thyme
- parsley
- mignonette pepper
- flour
- butter
- onion
- tomato
- fresh mushrooms
- brown sauce
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