vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brown Sauce (Beurre noir) a la Matelote
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 463. The excerpt below is the record exactly as published.
Brown Sauce ( Beurre noir ) a la Matelote Is made the same way as the White Sauce a la Matelote, but color brown with kitchen bouquet and leave the cream out
Cook this with the app: pantry check, scaling, and the assistant.