Garlic Sauce
From With a saucepan over the sea, 1902
Serves 4
Flavor is mild and reminiscent of almonds.
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 With a saucepan over the sea (1902) by Adelaide Keen, page 23. The excerpt below is the record exactly as published.
GARLIC SAUCE. (Provence.) _ The flavor is mild, like almonds, and dear to epicures, when the garlic is boiled in 4 waters, drained, chopped, mixed with sufficient white stock
Cook this with the app: pantry check, scaling, and the assistant.