Italienne Sauce
From Recipes for high-class cookery, 1912
The outstanding flavour should be mushrooms, and trimmings of fresh mushrooms may be used.
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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 36. The excerpt below is the record exactly as published.
ITALIENNE SAUCE. 1 oz. butter. 1 oz. flour. 6 mushrooms. ^ small onion. Sprig of thyme. 1 bay leaf. ^ gill sherry, i pint stock. Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.