Sailor’s sauce is a deeply rich sauce that can be used for a number of meat-based dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne’s the Household Cyclopedia.
Ingredients
- 1 poultry liver
- 3 shallots
- 2 truffles or other mushrooms
- 3 tbsp oil
- 3 tbsp gravy
- 175 ml white wine
- 1 tsp salt
- 1 tsp pepper
Procedure
- Chop the liver, shallots, truffles or mushrooms.
- Heat a saucepan with oil. Once hot, add the above mixture and fry for 1 minute.
- Add the gravy, wine, salt, and pepper. Simmer for half an hour.
- Strain contents and serve.
References
This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.