Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

Godard Sauce

Used with braised fowls, braised capons, braised turkey, roast ham, boned, stuffed and braised saddle of lamb, braised leg of mutton, carbonade of mutton.

Fry some slices of ham, carrots and onions in butter till brown, then add a quart of good cider, simmer for ½ hour, then add a can of mushrooms minced, and their liquor, reduce for 10 minutes, then strain it into a quart of good Espagnole, and boil till creamy.

Search for Recipes, Search using Google, or Return to Cookbook Index