nut-freeegg-freesoy-freefish-freeshellfish-free
Czarina Sauce (Sauce a la Czarina)
From The Swedish, French, American cook book, 1918
Serves 1
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 456. The excerpt below is the record exactly as published.
Czarina Sauce ( Sauce a la Czarina ) Put one and a half cups rich stock on stove with two tablespoons butter; color with kitchen bouquet and beef extract. When boil¬ ing, thicken with one tablespoon cornstarch. Skim, then add half cup washed sultana raisins, some sweet gherkins (cut in dices), four tablespoons port wine, pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.