D’Uxelles Sauce
From The spirit of cookery, 1895
Named after the Marquis d’Uxelles.
Presented as published in 1895. 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 spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 162. The excerpt below is the record exactly as published.
D’Uxelles Sauce is a stiff mince of mushrooms, truffles, herbs, and scraped bacon, with egg-yolks and veloute
Cook this with the app: pantry check, scaling, and the assistant.