Recipe or source entry
Brown Matelotte Sauce
Put half a pint of brown sauce, No. 12, into a small stewpan, add a gill of French red wine, eighteen button mushrooms, and the same number of fried button onions; boil together for ten minutes, season with a little nutmeg, pepper, and a pinch of sugar, work in a pat of butter, a little anchovy, and serve according to directions.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/brown-matelotte.html- Legacy revision
8531e8373e9b- Source checksum
760bcf909c98b9b9b8616c5314e88aa545736c0534b5a3213f5c3abdfb9e3364- Legacy text checksum
149cc1c15549a463eda033b411a6b9470e58fb65c790f644b07b6dbad23104c1
Cite this page
Brown Matelotte Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/brown-matelotte.html