Recipe or source entry
Reform Sauce
Prepare some poivrade sauce, No. 19; to this add a glass of port wine, half that quantity of Harvey, a teaspoonful of anchovy, and two good tablespoonfuls of red currant jelly; boil together for five minutes, and pour into a clean small stewpan for use.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/reform-sauce.html- Legacy revision
8531e8373e9b- Source checksum
9834133cbfaca77b6d0382767580830c45ba7b2b1baeea7d54d4047ffb0b4a4f- Legacy text checksum
e3c21ac3814be347334c600aa0d8feae1d7890a40e8abf4c9c0d86bb3245bce0
Cite this page
Reform Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/reform-sauce.html