Sauce au Jambon
From The profession of cookery, from a French point of view, 1894
Excellent for serving with poached eggs, cooked celery, salsifies, etc.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 23. The excerpt below is the record exactly as published.
Sauce au Jamb on. Chop finely a few ounces of lean ham ; frizzle it in a stewpan with a bit of butter. When cooked, stir in a sufficiency of potato flour to absorb the butter, and clear stock or warm SAUCES. 69 water to reduce it to the consistency of cream. Put in a small buncli of herbs, and some pepper
Cook this with the app: pantry check, scaling, and the assistant.