Mousseuse Sauce
From A guide to modern cookery, 1909
Serves 6
This preparation, though classified as a sauce, is really a compound butter, which is served with boiled fish.
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.
MOUSSEUSE SAUCE Scald and wipe a small vegetable-pan, and put into it one- half lb. of stiffly-manied butter, properly softened. Season this butter with table-salt and a few drops of lemon-juice, and whisk it while gradually adding one-third pint of cold water. Finish with two tablespoonfuls of very firm, whipped cream
Cook this with the app: pantry check, scaling, and the assistant.