Palermo Sauce
From Banquets of the nations, 1911
Serves 4
If no cullis is available, thicken the sauce with butter rolled in flour.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 229. The excerpt below is the record exactly as published.
Palermo sauce ; heat up, and serve surrounded with "nouille" paste cooked in stock. Palermo Sauce. Chop six medium-sized mushrooms, six small green onions, three green truffles, and a handful of parsley (the latter very fine) . Put them in a pan, with one clove of garlic, a glass of champagne or Rhine wine, a slice of lemon, the juice of half a lemon, two spoonfuls of good oil, and a pint of Italian cullis
Cook this with the app: pantry check, scaling, and the assistant.