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Sauce of Many Names
From Twentieth century home cook book, 1905
Serves 4
Flavorings can include capers, mushrooms, chopped cucumber, hard-boiled eggs, and various herbs.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 133. The excerpt below is the record exactly as published.
Sauce of Many Names. — A sauce that goes by the name of the flavoring added, as caper, mushroom, chopped cucumber, hard-boiled eggs, and various herbs, is made by mixing together two large tablespoonfuls of butter and a tablespoonful of flour: put into a sauce-pan, and add two cups of broth or water; set on the fire, and when thick add of the articles mentioned to suit the taste; salt; take from the fire, add the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.