Chateaubriand Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put into a stewpan two wineglasses of white wine (Chablis), reduce it to half the quantity, then add one ounce of glaze and four or five large tablespoonfuls of thick brown sauce and boil up togeth...
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Cooking tools:
- Saucepan
- Stove
- Glass
Ingredients
- lemon
- fresh butter
- brown sauce
- chablis
- white wine
- castor sugar
- fresh green parsley
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