Sauce aux Herbes

Name: Sauce aux Herbes
Ingredients: some butter; equal quantities of finely-chopped onions, eschalots, parsley, chervil, and sorrel; a tablespoonful of flour; the necessary stock; a sherryglassful of wine; the juice of half a lemon

From Cookery, 1897

Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 14. The excerpt below is the record exactly as published.

Sauce aux Herbes. — Brown some butter over the fire, add equal quantities of finely-chopped onions, eschalots, parsley, chervil, and sorrel, a tablespoonful of flour, and the necessary seasoning. Stir into this enough stock for the required purpose, a sherryglass- ful of wine, the juice of half a lemon

Cook this with the app: pantry check, scaling, and the assistant.