Orleans Sauce
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 51. The excerpt below is the record exactly as published.
Orleans Sauce Take two table-spoonfuls of vinegar and add to it a dessert-spoonful of rich gravy, or some of Driessen's foundation sauces, and let all cook together ; then work in gradually two ounces of butter and a tea- spoonful of minced parsley which has been sprinkled with powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.