Recipe or source entry
Port Wine Sauce for Wild Fowl
To a glass of port wine add the juice of half a lemon, three shalots sliced, a pinch of cayenne, a tablespoonful of Harvey; boil for five minutes, and strain into a sauce boat.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/poet-wine-sauce.html- Legacy revision
8531e8373e9b- Source checksum
b4218efbee5004ba60d80ed2d33ba99d9097b6dd215d9bed4fff0c28c3ef6ced- Text checksum
b05b36baa92e08b6b60b1953297f4a2a08871aa9a7bc6f75350aaed0119ab414
Cite this page
Port Wine Sauce for Wild Fowl. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/poet-wine-sauce.html