Then place it on four pieces of dry toast, and cover with well-seasoned Bordelaise sauce.
But come here, my young gallants, and take a peep at that Bordelaise demoiselle standing before those fair matrons.
While our whaleboat shot across the Bordelaise Channel pursued by a brisk breeze, Ugh!
When done place on top of a thin slice of heated, or fresh-boiled, ham, and cover with Bordelaise sauce.
The well-known Bordelaise sauce is simply Spanish sauce with the addition of white wine and shallots.
Dish up on a platter, put some sliced parboiled beef marrow on top, and cover with Bordelaise sauce.
Fry the eggs in oil, put on toast, cover with Bordelaise sauce, and lay two slices of truffle on each egg.