Brown Truffle Mayonnaise Sauce a la Ducele
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
This is a beautiful cold sauce for cold egg, fish, or meat dishes.
Presented as published in 1924. 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 Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 69. The excerpt below is the record exactly as published.
Brown Truffle Mayonnaise Sauce a la Ducele Sauce brune, Mayonnaise de Truffes a la Ducele Make one cup of Perigord sauce [see large book, “The Swedish, French, American Cook Book”]; put it in a saucepan on ice; stir until cool, add to it two tablespoons of finely chopped truffles and a large cup of well-seasoned mayonnaise dressing; color it with some beef extract or kitchen bouquet
Cook this with the app: pantry check, scaling, and the assistant.