Champagne Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Half a pint of brown sauce, one ounce of glaze or a teaspoonful of Liebig Company's Extract of Meat, pinch of sugar, dust of cayenne, reduce to half the quantity, keeping it skimmed while boiling, ...
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Ingredients
- champagne
- sugar
- cayenne
- liebig company's extract of meat
- brown sauce
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