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POOR MAN'S SAUCE

(Belgian) - (The Belgian Cook-book)







Two shallots, ten tarragon leaves all chopped, are put into a very small
saucepan. Add a large glass of claret, a dessert-spoonful of butter, and
let it all reduce together. Add salt, pepper, three dessert-spoonfuls of
demi-glaze, let it come to the boil, and stir in two dessert-spoonfuls of
butter. [_Georges Goffaux_.]

Other Recipes


Poor Man's Sauce

A handful of parsley leaves picked from the stalks, shred fine, and a

little salt strewed over; shred six young green onions, put them to the

parsley, with three table-spoonfuls of oil, and five of vinegar, some

ground black pepper, and salt. Pickled French beans or gherkins, cut

fine, may be added, or a little grated horseradish.









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