Royal Sauce for Turkeys and Fowls
From Cassell's dictionary of cookery, 1892
Serves 1
Time: about one hour. Sufficient for six or seven persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1609. The excerpt below is the record exactly as published.
Royal Sauce for Turkeys and Fowls. — Take the breast of a cold roast fowl, free it from skin, and pound it to paste in a mortar with a slice of bread which has been soaked in milk and squeezed dry. Add as much white stock as will make the paste smooth and of the consistency of custard, and a seasoning of pepper and salt, and simnier the sauce over a gentle fire. Let it cool, stir into it the yolks of two eggs which have been beaten up Avith half a cupful of cream
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