Mariniere Sauce
From Soyer's standard cookery, 1912
Serves 1
Serve with small poached fish, particularly mussels.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 37. The excerpt below is the record exactly as published.
Mariniere Sauce. Take the necessary quantity of Bercy Sauce and add, per pint of sauce, one gill of mussel liquor and a liaison composed of the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.