Mirabeau Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put two tablespoonfuls of tarragon or French vinegar in a pan to get hot, then add about one ounce of glaze and a tiny pinch of castor sugar, and two tablespoonfuls of brown sauce, and let it stand...
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Cooking tools:
- Saucepan
- Stove
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- chervil
- parsley
- french vinegar
- tarragon
- fresh butter
- brown sauce
- castor sugar
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