Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Sauce Espagnole
  • A Glassful of Madeira Wine
  • A Glassful of Mushroom Liquor
  • An Herb Bouquet
  • A Teaspoonful of Pepper
  • Salt to Taste


To one pint of Sauce Espagnole add a glass of Madeira Wine and a glass of mushroom liquor, an herb bouquet and a teaspoonful of pepper. Carefully remove all fat, set on the fire and cook for thirty minutes. Strain and use when needed. This Sauce is used in all recipes where Madeira Sauce is indicated as a foundation Sauce.