D'Uxelles Sauce
From Culinary jottings, 1885
Add a tablespoon of this preparation to half a pint of Espagnole sauce.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 57. The excerpt below is the record exactly as published.
ix ounces of fresh mu.shrooms, six ounces of fresh parsley, and two ounces of shallot, put the mince into a stew-pan with two ounces of fresh butter and a seasoning of salt and black pepper
Cook this with the app: pantry check, scaling, and the assistant.