Devilled Sauce
From A guide to modern cookery, 1909
Serves 4
This sauce pairs well with grilled fowls or pigeons.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 21. The excerpt below is the record exactly as published.
DEVILLED SAUCE Put in a vegetable pan two oz. of sliced shallots and one- third pint of white wine. Reduce the latter to two-thirds, add one-half pint of half-glaze
Cook this with the app: pantry check, scaling, and the assistant.