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French Sauce

Name: French Sauce
Yield: 4 servings
Ingredients: one or two spoonfuls of olive oil; a small onion chopped very fine; some mushrooms cut in pieces; a little garlic; a level spoonful of flour; a glass of white wine; Add salt, pepper

From The Landmarks club cook book, 1903

Serves 4

Presented as published in 1903. 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 Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 56. The excerpt below is the record exactly as published.

FRENCH SAUCE. Put in a pan one or two spoonfuls of olive oil, a small onion chopped very fine, some mushrooms cut in pieces, and a little garlic. (This last may be left out according to taste.) Put over rather a brisk fire for a few minutes and then stir in a level spoonful of flour and gradually pour in some stock and a glass of white wine, turning the sauce till it is perfectly smooth. 88 landmarks club cook book. Add salt, pepper

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