Madeleine Sauce
From The cult of the chafing dish, 1904
Presented as published in 1904. 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 The cult of the chafing dish (1904) by Frank Schloesser, page 46. The excerpt below is the record exactly as published.
Madeleine Sauce. Put in the Dish a teaspoon of bread-crumbs, two shredded shallots, a walnut of butter, a teaspoon of vinegar and two tablespoons of bouillon. Boil this for three minutes with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.