Recipe or source entry
Chateaubriand Sauce
Half a pint of poivrade, No. 19, four truffles chopped fine, two ounces of red-currant jelly, and a glass of red wine; boil together for five minutes.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/chateaubriand-sauce.html- Legacy revision
8531e8373e9b- Source checksum
907c97af92f5643e84a396b77b04acf58c0d5bcbb1b914ec3ab66bb20f3490a3- Legacy text checksum
cea457ec225aa0144bc478aae430a4924e311929e2eb5357822f0df4fd87770d
Cite this page
Chateaubriand Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/chateaubriand-sauce.html