Sauce Framboise
From À la mode cookery, 1902
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 À la mode cookery (1902) by Harriet Anne de Salis, page 49. The excerpt below is the record exactly as published.
Sauce Framboise (Spanish recipe) Beat up the yolks of two eggs, and add drop by drop a gill of olive-oil, a dessert-spoonful of tarragon vinegar, a quarter of a tea-spoonful of shalot vinegar, a few chopped capers, a couple of boned sardines finely minced, and a table-spoonful of raspberry jelly
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