Dinner
Champagne sauce
Marion Harland’s original method for Champagne sauce, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Into one cupful of champagne put two cloves, four peppercorns, one bay leaf and a little sugar.
- Let all simmer for five minutes.
- Then add one cupful of brown sauce.
- Simmer for ten minutes more and strain.
Historical transcription
Source method
- 1
Into one cupful of champagne put two cloves, four peppercorns, one bay leaf and a little sugar. Let all simmer for five minutes. Then add one cupful of brown sauce. Simmer for ten minutes more and strain. To be served with ham.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.