Sauce for Roasted Birds, Pigeons, etc. (Salsa para Aves Asadas)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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 European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 70. The excerpt below is the record exactly as published.
SAUCE FOR ROASTED BIRDS, PIGEONS, ETC. (Salsa para Aves Asadas) 3 shallots, minced l/2 cup Spanish sauce 1 quart white wine Pepper
Cook this with the app: pantry check, scaling, and the assistant.