Dutch Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Good for asparagus, cauliflower, and fish.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 478. The excerpt below is the record exactly as published.
Dutch Sauce. — Put four ounces of butter, three well-boaten yolks of eggs, a tea-spoonful of flour, and a dessert-spoonful of lemon-juice or vinegar
Cook this with the app: pantry check, scaling, and the assistant.