Sauterne Sauce (Sauce Sauterne)
From The Swedish, French, American cook book, 1918
Serves 4
If for chicken, use chicken broth instead of the fish stock.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 462. The excerpt below is the record exactly as published.
Sauterne Sauce ( Sauce Sauterne ) One tablespoon butter, one tablespoon flour, juice of half lemon, one cup fish stock, one half cup sauterne, juice of small onion, yolks of two eggs, three tablespoons cream, one tablespoon fine- chopped parsle
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