Mushroom wine sauce (Marchand de vin) from Joy of Cooking (75th Anniversary Edition 2006) (page 555) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

  • brown sauce
  • beef stock
  • Show all ingredients...
  • Serves : 1 ½ cups

  • EYB Comments

    Use either the book’s “Brown sauce” or “Demi-glace sauce” on page 554.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beef fondue; Beef Wellington; Roasted fillet or tenderloin of beef; Braised veal shoulder chops; Roasted loin of lamb; Sautéed pork chops

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Use either the book’s “Brown sauce” or “Demi-glace sauce” on page 554.

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