Bourguignotte Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put one ounce of butter in a stewpan with a bunch of herbs, thyme, parsley, two fresh mushrooms, two good-sized onions cut into dice shapes, a blade of mace, and one or two cloves, fry these till a...
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Cooking tools:
- Stove
- Stewpan
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- burgundy
- claret
- cloves
- mace
- gravy
- brown sauce
- butter
- herbs
- fresh mushrooms
- onions
- thyme
- parsley
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