From: The Thorough Good Cook

Sauces: 45. Orleans

Put into a saucepan three or four teaspoonfuls of vinegar, a little pepper, some shallot, and an ounce of butter; reduce this, and add four or five ladlefuls of brown sauce. When ready for table, put into your sauce four or five gherkins, the whites of three hard-boiled eggs, five anchovies, a carrot (all cut into dice), and a dessertspoonful of white capers. Make it quite hot, but not boiling, and serve.

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