Italian Sauce, White
From Consult me, 1902
Serves 1
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 Consult me (1902) by Robert Kemp Philp, page 274. The excerpt below is the record exactly as published.
ITALIAN SAUCE, White- Put some chopped mushrooms, and shalots into a stew-pan with a slice of ham minced very small, and put in a little stock ; simmer 15 minutes ; add bechemel, (page 44). Boil a minute ; if it loses Its colour, add a spoonful of cream ; strain ; season with salt, a few ITC 223 JAU drops of garlic vinegar, a squeeze of lemon, and a bit of sugar
Cook this with the app: pantry check, scaling, and the assistant.