Blood Liaison
From The new century cookery book, 1901
Serves 4
Mostly used with game and poultry entree sauces.
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
- the blood of poultry or game
- a little vinegar
Method
Reserve the blood of poultry or game, add a little vinegar to prevent it from coagulating; strain through a fine sieve, and stir gradually into sauces a few minutes before serving.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 57. The excerpt below is the record exactly as published.
BLOOD LIAISON This is mostly used with game and poultry entree sauces. It is made by reserving the blood of poultry or game, to which is added a little vinegar
Cook this with the app: pantry check, scaling, and the assistant.