D’Orleans Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put two tablespoonfuls of French vinegar in a little stewpan; when it boils, add half an ounce of glaze or a dessertspoonful of very thick gravy and warm up together; then work in by degrees one an...
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Cooking tools:
- Stove
- Saucepan
- Measuring spoon
Ingredients
- parsley
- gravy
- fresh butter
- sugar
- french vinegar
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