Provençale Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put into a stewpan a tablespoonful of salad oil, two chopped gherkins, a teaspoonful of capers, two or three fresh mushrooms cut in pieces, one small clove of garlic, two tomatoes, a bunch of herbs...
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Cooking tools:
- Stewpan
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
Ingredients
- thyme
- herbs
- tomatoes
- clove of garlic
- fresh mushrooms
- capers
- gherkins
- salad oil
- brown sauce
- carmine
- white wine
- mignonette pepper
- onions
- parsley
- bayleaf
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