Provencal Sauce
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Garlic can be substituted with onion.
Presented as published in 1904. 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 Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 61. The excerpt below is the record exactly as published.
Provencal sauce is?" — ^Thackeray (''Memorials of Gormandising "). MOST American cooks do not know what a Provencal sauce is. Wash, peel, stem, and fry half a potmd of fresh mushrooms. Remove from the pan. Put two or three raw mushrooms chopped fine, a clove of gar- lic, two chopped shallots, and two table- spoonfuls of olive-oil in the frying-pan, stir in while cooking a teaspoonful of flour, add half a pint of white wine and as much stock, two sprigs of parsley, one of thyme, half a bay leaf, salt and pepper
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