Italian Sauce
From Soyer's standard cookery, 1912
Serves 4
For a Lenten version, omit the ham and use Lent Espagnole.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 32. The excerpt below is the record exactly as published.
Italian Sauce. Put into a stewpan six tablespoonfuls of Duxelles, two ounces of very lean, cooked ham, cut very finely, brunoise-fashion, and one pint of half-glaze tomatee. Boil for ten minutes, and complete at the moment of dishing up, with one teaspoonful of parsley
Cook this with the app: pantry check, scaling, and the assistant.