Sauce au Beurre d'Anchovis
From The "Queen" cookery books: Entrees, 1901
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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 99. The excerpt below is the record exactly as published.
Sauce au Beurre d-AncTiois. Boil together a pint of good brown sauce, a bunch of herbs, and a gill of strong brown stock, and let it reduce till the sauce clings to, and slightly coats, the spoon with which you stir it ; then skim well, sieve if necessary, and leave it in the bain-marie till wanted. When to be served stir into it at the last moment an ounce or more of anchovy butter
Cook this with the app: pantry check, scaling, and the assistant.