Recipes > Sauces & Spreads > Marchioness's Sauce

Marchioness's Sauce


  • bread
  • bit of butter of the size of a walnut
  • 1 kitchen-spoonful of sweet oil
  • 1 shalot cut small
  • salt
  • large pepper
  • lemon-juice


Put as much bread rasped very fine as you can take at two handfuls into a stewpan, with the butter, sweet oil, shalot, salt and large pepper, with a sufficient quantity of lemon-juice to lighten the whole. Stir it over the fire till it thickens. This sauce may be served with all sorts of meat that require a sharp relishing sauce.


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The Lady's Own Cookery Book (1844).

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