Butter and Yolk Sauce
From The spirit of cookery, 1895
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 166. The excerpt below is the record exactly as published.
ltter and Yolk Sauce, or Bo^md Btotter (Beurre lid), is a mere variation of Dutch sauce with less butter. Some Special Sauces for Special Occasions and Dishes. Currant and Baisin Sauce is a coulis to which plumped currants and raisins (Smyrna sultanas) and currant jelly are added. Gastronomer’s Sauce (Sauce des Gourmets) is a coulis with puree of tomatoes and crayfish butter. Bearnaise Shallot Sauce consists of shallots boiled in 256 THE SPIRIT OF COOKERY vinegar, with yolks
Cook this with the app: pantry check, scaling, and the assistant.