Joinville Sauce
From A guide to modern cookery, 1909
Serves 6
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.
JOINVILLE SAUCE Prepare one pint of Normande Sauce (No. gg), as given in the first part of its formula, and complete it with two oz. of shrimp butter and two oz. of crayfish butter. If this sauce is to accompany a fish a la Joinville, which includes a special garnish, it is served as it stands. If it is served with a large, boiled, ungarnished fish, one oz. of very black truffles
Cook this with the app: pantry check, scaling, and the assistant.