Reserve Sauce
From Cookery, 1897
Keeps for some time; useful as a base for brown sauces.
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 12. The excerpt below is the record exactly as published.
Reserve Sauce. — Make a brown roux with two ounces of butter and two tablespoonfuls of flour, and add a breakfastcupful of stock
Cook this with the app: pantry check, scaling, and the assistant.