Fennel Sauce
From À la mode cookery, 1902
A flavorful sauce for fish.
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 49. The excerpt below is the record exactly as published.
Fennel Sauce Take a large handful of green fennel, take away all stalks and put the sprigs into a saucepan with cold water and a tiny bit of soda. Boil for five minutes, then drain, chop fine, and mix well with half an ounce of butter. Rub through a sieve, and add this pulp to half a pint of white sauce
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