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Almond Sauce

Name: Almond Sauce
Yield: 1 servings
Ingredients: two ounces of blanched almonds; half an ounce of butter; half an ounce of flour; three gills of reduced pheasant cullis; more pepper if necessary; more salt if necessary

From Banquets of the nations, 1911

Serves 1

Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 62. The excerpt below is the record exactly as published.

Almond Sauce. Mince rather fine two ounces of blanched almonds which have been thoroughly dried. Melt half an ounce of butter, and brown the almonds in this, then stir in half an ounce of flour, when thoroughly amalgamated, add three gills of reduced pheasant cullis

Cook this with the app: pantry check, scaling, and the assistant.