Note 48 — INDEX
Reading edition
No. 48. Parisian Sauce.—Put in saucepan half an ounce chopped truffles, wine glass of sherry, some branches parsley, enclosing a clove, a little thyme and a bay leaf, tie all together, reduce one-half, rub through a sieve. 9 Add half a pint sauce allemande (No. 34.) Heat again and serve.