Milanese Sauce for Asparagus
From Royal Victoria cook book, 1900
Serves 4
Great for asparagus and cauliflower.
Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 20. The excerpt below is the record exactly as published.
MILANAISE SAUCE FOR ASPARAGUS.—Melt 2 ounces fresh butter in a small saucepan and sift into it a level tablespoon of fine flour, stirring all the time; add a gill of cold milk, salt and pepper to taste. When sauce is perfectly smooth and thick, pour in a gill of cream anda teaspoon tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.