Sauce Piijiiante
From Cookery, 1897
Butter quantity depends on the amount of sauce needed.
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 15. The excerpt below is the record exactly as published.
Sauce Piijiiante. — Beat to cream a small lump of fresh butter ; sprinkle into this, stirring the while, a teaspoonful of finely-chopped parsley and chives, add st long \s bite vinegar to taste
Cook this with the app: pantry check, scaling, and the assistant.