Ivory Sauce, or Albufera Sauce
From A guide to modern cookery, 1909
Serves 4
Serve this sauce chiefly with poultry and poached sweet-bread.
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 28. The excerpt below is the record exactly as published.
IVORY SAUCE, OR ALBUFERA SAUCE Take the necessary quantity of Supréme Sauce, prepared as explained in No. 106a. Add to this four tablespoonfuls of dissolved, pale, meat glaze
Cook this with the app: pantry check, scaling, and the assistant.