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Sauce for Fillet a la Godard
From The thorough good cook, 1895
Serves 6
Be careful not to let it boil if keeping the fillet hot.
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 188. The excerpt below is the record exactly as published.
Sauce for Fillet a la Godard. Mix a tablespoonful of flour with some butter j moisten with good gravy. Let it boil, and add some forcemeat-balls, mushrooms steeped in butter, truffles cut in thin slices, some morels, some sweetbreads cut up, a little cayenne pepper, and a pinch of white powdered sugar. Let all these ingredients boil for two minutes, then add a drop of Madeira and the juice of a lemon
Cook this with the app: pantry check, scaling, and the assistant.