Sauce a la Italienne
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 117. The excerpt below is the record exactly as published.
Sauce a la Italienne, — Fry one tablespoonful of fine chopped shalots in one tablespoonful of salad oil till yellow. Add one bay leaf a sprig of parsley^ one tablespoonful of chopped mushrooms ; fry five minutes. Remove the bay leaf, add two tahlespoonfuls of flour ^ mix well, and add one cup of stock. When smooth, add two tahlespoonfuls of mushroom catchup,, and one teaspoonful of essence of anchovy
Cook this with the app: pantry check, scaling, and the assistant.