Dinner
Claret or Bordelaise sauce
Marion Harland’s original method for Claret or Bordelaise sauce, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make a brown sauce by substituting browned flour for white in the roux, adding a teaspoonful of kitchen bouquet.
- Season with onion juice, salt and pepper, boil one minute, pour in a wineglassful of claret, heat for half a minute more, and serve.
Historical transcription
Source method
- 1
Make a brown sauce by substituting browned flour for white in the roux, adding a teaspoonful of kitchen bouquet. Season with onion juice, salt and pepper, boil one minute, pour in a wineglassful of claret, heat for half a minute more, and serve.
- 2
Serve with roast meats and poultry.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.