Sauce Bercy
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
This is Paris' very own sauce, taking its name from the local market of Bercy.
Presented as published in 1936. 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 European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 133. The excerpt below is the record exactly as published.
SAUCE BERCY 3 shallots, chopped i teaspoon minced parsley 1Y2 cups white wine Juice Yi lemon l/t cup butter, melted Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.