Sage Sauce (Sauce Sauge) a 1* Americaine
From The Swedish, French, American cook book, 1918
Serves 4
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 457. The excerpt below is the record exactly as published.
Sage Sauce ( Sauce Sauge) a 1* Americaine Put a tablespoon butter in a saucepan, add one tablespoon flour, one and a half cups stock; flavor with vinegar, a few drops of Tarra¬ gona, and some onion juice. When boiling, add four tablespoons Rhine wine. Skim and add three tablespoons chopped sage
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