Sauce Chambord
From The table, 1889
Serves 4
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 119. The excerpt below is the record exactly as published.
Sauce Chambord. — Place one truffle and three mushrooms, sliced very thin, in half a pint of Espagnole sauce (No. 151), adding three tablespoonfuls of Court bouillon (No. 142), six. fish quenelles (No. 227), and twelve medium-sized, whole, blanched oysters
Cook this with the app: pantry check, scaling, and the assistant.