gluten-freenut-freeegg-freesoy-freeshellfish-free
Maitre d'Hotel Sauce for Fish
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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 Recipes for the million (1891), page 194. The excerpt below is the record exactly as published.
a small shallot, and a piece of butter ; sweat them over the fire, dry up the butter with flour, then add some good stock and a slice of ham ; boil together ; strain through a tammy, and season with lemon, cayenne, salt, and a pinch of sugar
Cook this with the app: pantry check, scaling, and the assistant.