Shad Sauce
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Mix thoroughly before serving.
Presented as published in 1902. 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 Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 65. The excerpt below is the record exactly as published.
Shad Sauoe Four shallots, chopped very fine. Put them in a saucepan with two ounces butter and four tablespoonfuls of white wine yinegar. Let it boil down to half the originai quantìty, then add one pint velouté sauce. Boil a little longer, add finely chopped parsley, tarragon, and about four ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.