Sauce Indienne
From The "Queen" cookery books: Entrees, 1901
This sauce is a flavorful variant of allemande.
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 95. The excerpt below is the record exactly as published.
Sauce Indienne is simply allemande sauce to which you have stirred one or more ounces of curry butter just at the last, or if preferred an ounce of fresh butter and a spoonful of curry pow- d
Cook this with the app: pantry check, scaling, and the assistant.