Mariniere Sauce
From A guide to modern cookery, 1909
Serves 1
Serve this with small poached fish and more particularly with mussels.
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 29. The excerpt below is the record exactly as published.
MARINIERE SAUCE Take the necessary quantity of Bercy Sauce (No. 65), and add, per pint of sauce, one-quarter pint of mussel liquor and a leason composed of the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.