A la Durance
From The new century cookery book, 1901
Serves 4
This dish is suitable for fish.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 156. The excerpt below is the record exactly as published.
A la Durance ( for Fish). — Cray-fish tails, and slices of lobster meat cut into convenient shapes. The sauce consists of Hollandaise (No. 208), tinted with lobster butter (No. 291)
Cook this with the app: pantry check, scaling, and the assistant.