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Sauce Milanaise
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Excellent with many dishes of vegetables and meat.
Presented as published in 1898. 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. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 85. The excerpt below is the record exactly as published.
Sauce Milanaise is a refined soi‘t of Soubise, excellent with many dishes both of vegetables and of meat. Put four ounces of onions blanched and cut up into a saucepan with an ounce of butter, a saltspoonful of salt, and a pinch of sugar. Add a tablespoonful of previously boiled rice or pearl-barley, and moisten with half a pint of broth. Let all cook slowly, and when the onions are done add a tablespoonful of finely grated mild cheese
Cook this with the app: pantry check, scaling, and the assistant.