Sauce Financiere
From The "Queen" cookery books: Entrees, 1901
Flavour with truffle trimmings if desired.
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 102. The excerpt below is the record exactly as published.
Sauce Financiere. — To a pint of rich espagnole add two or three mushrooms, two or three truffles (previously tossed in butter and moistened with sherry), and loz. of good poultry glaze
Cook this with the app: pantry check, scaling, and the assistant.