Green Gooseberry Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
The celebrated ‘Mackerel Gooseberry’ took its name from this sauce.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 58. The excerpt below is the record exactly as published.
green gooseberry sauce. Green gooseberry sauce. Pick and seed two large handsful of green gooseberries, soak in boiling water and salt, drain and warm in melted butter seasoned with chopped parsley, salt, pepper, and a pinch of grated nutmeg ; just before serving, stir in a little double-cream
Cook this with the app: pantry check, scaling, and the assistant.