Nantua Sauce
From Soyer's standard cookery, 1912
Serves 2
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 38. The excerpt below is the record exactly as published.
Nantua Sauce. Boil one pint of Bechamel Sauce, add one-half pint of cream, and reduce by a third. Rub it through a sieve, and finish with a further addition of two tablespoonfuls of cream, three ounces So STANDARD COOKERY. of very fine crayfish butter, and one tablespoonful of small shelled crayfishes' tails
Cook this with the app: pantry check, scaling, and the assistant.