Lombarda Sauce
From Allied cookery, 1916
Presented as published in 1916. 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 Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 25. The excerpt below is the record exactly as published.
LOMBARDA SAUCE put 2 cups of white sauce and i of chicken stock into a saucepan, reduce, and add 3 yolks of eggs mixed with 2 ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.