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Sauce Elegante
From Twentieth century home cook book, 1905
Serves 6
Excellent with stewed meats.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 84. The excerpt below is the record exactly as published.
SAUCE ELEGANTE. Make a " drawn-butter sauce " and add to it one teaspoonful of mustard, one tablespoonful of good catsup, one-fourth teacup of vinegar, one-fourth teacup of port wine, a bunch of parsley chopped fine, two pickled cucum- bers chopped fin
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