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Sauce a la Holstein (Holstein Sauce)
From The new century cookery book, 1901
Serves 2
This sauce is intended for fish.
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 144. The excerpt below is the record exactly as published.
Sauce a la Holstein {Holstein Sauce). — A white sauce for fish, made with bechamel sauce, fish stock and white wine, well reduced ; thickened with egg-yolks and flavoured with lemon-juice and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.