Sauce D'Atteletts
From Recipes for the million, 1891
Serves 4
Used for attelets of palates of beef, sweetbreads, fillets of rabbits, oysters, etc.
Presented as published in 1891. 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 Recipes for the million (1891), page 192. The excerpt below is the record exactly as published.
SAUCE D’ATTELETS.— Take a spoonful of fine herbs, such as parsley, shallots, and mushrooms, and fry them lightly in a little butter, add a little flour, and moisten with broth or bechamel. Reduce over a good fire, without skimming off the fat ; season with pepper, salt, and a little mixed spice, and thicken with the yolks of two or three well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.