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Perigord Sauce (Sauce a la Perigord)
From The Swedish, French, American cook book, 1918
Serves 4
This sauce is good for glazing any kind of entree or birds.
Presented as published in 1918. 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 Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 462. The excerpt below is the record exactly as published.
erigord Sauce (Sauce a la Perigord ) One tablespoon butter, two heaping tablespoons flour, one and a half cups rich stock, two to three tablespoons sherry, pepper and salt; color with kitchen bouquet
Cook this with the app: pantry check, scaling, and the assistant.