Don Carlos
From The new practical cookery guide, 1913
Presented as published in 1913. 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 new practical cookery guide (1913) by E. Seurre, page 70. The excerpt below is the record exactly as published.
Don Carlos. — Poached served with half vin blanc sauce and half tomato sauce, chopped truffe over
Cook this with the app: pantry check, scaling, and the assistant.