Recipe or source entry
Chevreuil Sauce
The same as the foregoing, excepting that French red wine should be used instead of port, and also that eight small gherkins, sliced as thin as wafers, be added to the sauce.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/chevreuil-sauce.html- Legacy revision
8531e8373e9b- Source checksum
5f1b6e720cd534f25d5aefba87a18949f03d9cedee76ead695a291a8e934c555- Legacy text checksum
fc4d43243912f4a36977b6390ec8bc20c91fa4116afcfaa730ec9df7c7d12e30
Cite this page
Chevreuil Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/chevreuil-sauce.html