Sauce Verte
From High-class cookery recipes, 1897
Cold Green Sauce for Fish.
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 High-class cookery recipes (1897) by Edith Nicolls Clarke, page 47. The excerpt below is the record exactly as published.
Sauce Verte- CoLD Green Sauce fok Fish. Take some tarragon, chervil, parsley, and a little shalot. Blanch and pound in a mortar with a little butter, and pass it through a hair-sieve ; add a little white sauce made with fish stock, season with pepper, salt and cayenne
Cook this with the app: pantry check, scaling, and the assistant.