Sauce, Grande
From Consult me, 1902
Serves 4
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 Consult me (1902) by Robert Kemp Philp, page 437. The excerpt below is the record exactly as published.
SAUCE, Grande. — Chop two shalots very fine, and a small bunch of parsley. Beat up the yolks of two or three eggs, and add Florence oil till the mixture is pretty thick. Add two tea- spoonfuls of the best vinegar, a small one of salt, and one of soluble cayenne
Cook this with the app: pantry check, scaling, and the assistant.