vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Deviled Sauce
From Soyer's standard cookery, 1912
Serves 1
Serves well with grilled fowls or pigeons.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 32. The excerpt below is the record exactly as published.
Deviled Sauce. Put in a vegetable-pan two ounces of sliced shallots and one-third pint of white wine. Reduce the latter to two-thirds, season strongly with cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.