Mince Herb Sauce
From Soyer's standard cookery, 1912
Serves 4
I often introduce a little garlic in this.
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 44. The excerpt below is the record exactly as published.
Mince Herb Sauce. Put two tablespoonfuls of finely chopped onions in a stew- pan, add a tablespoonful of oil, place it on the fire, stir a few minutes, add ten tablespoonfuls of demi-glaze, and four of broth or water; boil, skim; if too thick, and the scum should not rise, add half a gill of broth or water ; boil, and reduce to a proper thickness, and add a tablespoonful of chopped parsley, if at hand, one of mushrooms, and season with a little cayenne; the juice of a quarter of a lemon
Cook this with the app: pantry check, scaling, and the assistant.