Italian Sauce
From A guide to modern cookery, 1909
Serves 6
For Lenten version, omit ham and use Lent Espagnole.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 22. The excerpt below is the record exactly as published.
ITALIAN SAUCE Ordinary Italian Sauce.—Put into a stewpan six tablespoon- fuls of Duxelles (see No. 223), two oz. of very lean, cooked ham, cut very finely, brunoise-fashion, and one pint of half- glaze tomaté
Cook this with the app: pantry check, scaling, and the assistant.