Financiere Sauce
From À la mode cookery, 1902
A rich sauce for meats.
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.
Financiere Sauce Mince some raw ham, enough to fill three table- spoonfuls, some truffle trimmings, mushrooms, a bouquet garni, three black peppercorns ; put these into equal quantities of stock and white wine
Cook this with the app: pantry check, scaling, and the assistant.