vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
L'Uxelles, or Fines Herbes Sauce
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
D’Uxelles Sauce is made by adding a teaspoonful of this mixture to half a pint of Espagnole Sauce.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 91. The excerpt below is the record exactly as published.
L'Uxelles, or Fines Herbes Sauce. — Chop up six ounces of fresh mushrooms, six ounces of fresh chervil and parsley mixed, and two ounces of chives or shallot. Then put the minced shallot into a stewpan with two ounces of fresh butter and a seasoning of salt and black pepper
Cook this with the app: pantry check, scaling, and the assistant.