Lombarde Sauce

Ingredients

• one pint of Blanquette sauce
• half a pint of chicken essence
• the yolks of three eggs
• an ounce of melted butter
• the juice of a lemon
• after ten minutes of slow ebullition

Method

1. 1

   Pour into a stewpan one pint of Blanquette sauce and half a pint of chicken essence, boil it, stir it occasionally, and after ten minutes of slow ebullition add the yolks of three eggs, well beaten and properly mixed with an ounce of melted butter and the juice of a lemon.

2. 2

   Stir the contents on the fire well, and as soon as it reaches the boil draw the stewpan away from the fire.

3. 3

   Add to it half a pint of tomato sauce, mix this well together, then rub it through a tammy sieve, and serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 45. The excerpt below is the record exactly as published.

LOMBARDE SAUCE. Pour into a stewpan one pint of Blanquette sauce and half a pint of chicken essence, boil it, stir it occasionally, and after ten minutes of slow ebullition add the yolks of three eggs, well beaten and properly mixed with an ounce of melted butter and the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.