Sauce Frangaise
From The "Queen" cookery books: Entrees, 1901
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 104. The excerpt below is the record exactly as published.
Sauce Frangaise. — To the quantity of Bearnaise sauce given above add half a gill of good tomato puree, with an ounce of very strong chicken stock ; SAUCES. 215 add a small teaspoonful of finely minced parsley and a teaspoonful of chilli vinegar
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