pescatariangluten-freenut-freeegg-freesoy-free

Normandy Sauce

Name: Normandy Sauce
Yield: 6 servings
Ingredients: one-half of a can of mush-rooms; two shalots; one dozen oysters; six shrimps; a cupful of butter; a quart of allemande sauce; a glass of sherry

From The century cook book, 1894

Serves 6

Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 46. The excerpt below is the record exactly as published.

Normandy Sauce. Chop one-half of a can of mush- rooms, two shalots, one dozen oysters, and six shrimps; let these articles simmer in a cupful of butter for ten minutes, then add a quart of allemande sauce, season with a glass of sherry

Cook this with the app: pantry check, scaling, and the assistant.