Gherkin Sauce
From Wholesome cookery, 1887
Presented as published in 1887. 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 Wholesome cookery (1887) by Marie de Joncourt, page 19. The excerpt below is the record exactly as published.
Gherkin Sauce. Fry some finely chopped herbs in 1 ounce of butter ; add stock ; thicken with flour, stew till thick ; add some finely chopped gherkins, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.