Maltese Sauce
From A guide to modern cookery, 1909
Serves 4
Maltese Sauce is the finest for asparagus.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 28. The excerpt below is the record exactly as published.
MALTESE SAUCE To the Hollandaise Sauce, given under No. 30, add, when, dishing up, the juice of two blood oranges (these late-season oranges being especially suitable for this sauce) and half a coffeespoonful of grated orange-rind
Cook this with the app: pantry check, scaling, and the assistant.