Sauce a la Diable (Devilled Sauce)
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 133. The excerpt below is the record exactly as published.
Sauce a la Diable (Devilled Sauce). — Fry 2 finely minced shallots in ^ an ounce of butter to a golden colour, add \ pint demi-glace sauce, 1 tablespoonful of mixed mustard, a dessert- spoonful of Worcestershire sauce, and a good pinch of cayenne. Stir until it boils, skim and pass through a fine strainer, add a teaspoonful of finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.