Sauce a la Toulouse
From The table, 1889
Serves 2
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 114. The excerpt below is the record exactly as published.
Sauce a la Toulouse. — To a pint of Hollandaise sauce (No. 160) add two tablespoonfuls of white wine, one sliced truffle, and six minced mushrooms. Heat well without boiling, and when serving add a little meat-glaze
Cook this with the app: pantry check, scaling, and the assistant.