Pascaline Sauce
From The "Queen" cookery books: Entrees, 1901
This sauce is good for hashed lamb.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 3. The excerpt below is the record exactly as published.
the egg and milk liaison) ; pascaline (a good sauce for hashed lamb by the way, made by adding a gill of colourless stock made from the lamb bones, to three- quarters of a pint of veloute, boiling the whole down a fourth part with some chopped shallot and mushroom peelings, then straining or tammying it, and finishing with the egg and milk liaison, lemon juice, and finely minced parsley
Cook this with the app: pantry check, scaling, and the assistant.