Irlandaise Sauce
From À la mode cookery, 1902
This sauce can be eaten hot or cold; if the latter half a pint of aspic jelly should be added.
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 À la mode cookery (1902) by Harriet Anne de Salis, page 50. The excerpt below is the record exactly as published.
Irlandaise Sauce Take a pint of sauce Espagnole, put it into a stew- pan with a glass of port wine, a table-spoonful of red- currant jelly, the juice of a lemon, a bay-leaf, a few peppercorns, a bouquet garni, a tomato, and a piece of chopped shalot
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