Sauce Flamande (for Cod Fish)

Name: Sauce Flamande (for Cod Fish)
Yield: 6 servings
Ingredients: Put from 10 to 12 ozs. of butter; three or four tablespoonfuls of mustard; the juice of a lemon; a pinch of finely chopped parsley; a little grated nutmeg; a pinch of salt

From The King's College Hospital book of cooking recipes, 1907

Serves 6

Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 16. The excerpt below is the record exactly as published.

Sauce Flamande (for Cod Fish). Put from io to 12 ozs. of butter into a stewpan and let it melt; when it is quite hot add to it slowly three or four tablespoonfuls of mustard, the juice of a lemon, a pinch of finely chopped parsley, a little grated nutmeg, and a pinch of salt

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