Italian Sauce
From À la mode cookery, 1902
Where no bain-marie is at hand, stand in a preserving-pan with hot water in it.
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.
Italian Sauce Melt a quarter of a pound of butter in a saucepan and let it simmer with two table-spoonfuls of chopped parsley, one of chopped shalots, and the same of minced mushrooms ; add a tumblerful of sauterne. Reduce the sauce and add a tumblerful of veloute sauce and a gill of stock
Cook this with the app: pantry check, scaling, and the assistant.