Sauce Crapaudine

Name: Sauce Crapaudine
Ingredients: 4oz. of freshly grated white breadcrumbs; 6oz. of butter or clarified dripping; half a pint of good brown sauce; a teaspoonful of finely minced parsley; a dash of coralline pepper; the juice of a small lemon

From The "Queen" cookery books: Entrees, 1901

Excellent with any kind of broiled or fried bird.

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 Crapaudine. — This is most excellent with any kind of broiled or fried bird. Stew 4oz. of freshly grated white breadcrumbs in 6oz. of butter or clari- fied dripping, till lightly coloured to a nice brown, then pour off the fat, moisten the bread with half a pint of good brown sauce (ready for use), add a teaspoonful of finely minced parsley, a dash of coralline pepper, and the juice of a small lemon

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