Brown Sauce , Clear
Ingredients
Directions
Boil Consomme (No. 1) until it reduces to a half-glaze consistency.
Alternatively, thicken Consomme (No. 2) with arrowroot or corn flour to achieve the same consistency.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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