vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Herb Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Do not boil after adding egg yolks.
Presented as published in 1913. 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 Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 16. The excerpt below is the record exactly as published.
herb sauce. 44 PORTLAND WOMAN'S EXCHANGE COOK BOOK Herb Sauce. Put in a saucepan 2 chopped shallots with a little butter, salt, white pepper, nutmeg and a glass of white wine. Cook until reduced one-half. Add |/^ pint velouti sauce and boil a minute. Stir in 3 egg yolks and an equal bulk of water and stir. Do not boil. Add carefully 4 ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.