Royal Sauce
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Keep sauce in a cold place and serve with fish.
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 Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 50. The excerpt below is the record exactly as published.
ROYAL SAUCE — Put four ounces of fresh butter and the yolks of two fresh eggs into a saucepan and stir them over the fire until the yolks begin to thicken, but do not allow them to cook hard. Take sauce off the fire and stir in by degrees two tablespoonfuls of tarragon vinegar, two tablespoons of Indian soy, one finely chopped green gherkin, one small pinch of cay- enne pepper, and a small quantity of salt
Cook this with the app: pantry check, scaling, and the assistant.