Recipe or source entry
Bourguignotte Sauce
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Put into a small stewpan twenty-four fried button onions, twelve mushrooms, twelve small truffles; add a glass of red wine and half a pint of brown sauce; boil together for five minutes, and serve according to directions.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/bourguignotte-sauce.html- Legacy revision
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b0e04cc78a3a2d3e7ee7e8dcef3b120dec67fcf113abf8340f6f4d5576d5b45c- Legacy text checksum
6f3e0e8f0648312484f4de1f49314914a435c441a31ada8c892ca0431324e14e
Cite this page
Bourguignotte Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/bourguignotte-sauce.html