Sauce Trianon Froide
From Recherché entrées, 1907
Presented as published in 1907. 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 Recherché entrées (1907) by Charles Herman Senn, page 81. The excerpt below is the record exactly as published.
Sauce Trianon Froide (Cold), (For Filets de Volaille Trianon.) Stir into one gill of Mayonnaise about half a gill of Italian tomato pulp, i dessert -spoonful of Soubise purde and half a teaspoonful of chopped tarragon leaves. Cut half a Spanish pimiento and one French gherkin
Cook this with the app: pantry check, scaling, and the assistant.