Skilled Chefs

The International Jewish Cook Book: SAUCES FOR MEATS

SAUCE BORDELAISE

Nice for broiled steaks. Take one medium-sized onion, chopped very fine and browned in fat; add a cup of strong beef gravy and a cup of claret or white wine; add pepper, salt and a trifle of finely-chopped parsley; allow this to simmer and thicken with a little browned flour.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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