Green Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
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 42. The excerpt below is the record exactly as published.
green sauce. Green sauce. Boil some slices of ham and veal in equal quantities of stock and white wine; when cooked, simmer over a slow fire until the sauce is reduced, and pass through a tammy. Pound some fresh mixed herbs in the mortar, squeeze out the juice through a cloth on to the sauce, season with salt, pepper, and lemon juice, and thicken with yolks of egg
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