nut-freesoy-freefish-freeshellfish-free
Sauce for Tongue Timbale
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 85. The excerpt below is the record exactly as published.
Sauce for Ton^rue Timbale Mix two tablespoons of batter and two tablespoons of flour. Stir over a slow fire, then add one cup of chicken broth, one- half cup of cream, and the beaten yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.