vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
French Sauce
From Vegetarian cookery, 1891
Serves 1
A few mushrooms may be added to the vegetables.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 65. The excerpt below is the record exactly as published.
Frexch Sauce. One ounce and a half of butter, two ounces of carrot, turnip omon, and eschalots together, one tea-spoonful of flour, one table-spoonful of vinegar, and half a salt-spoonful of white pepper
Cook this with the app: pantry check, scaling, and the assistant.