Sicilian Sauce
From Banquets of the nations, 1911
Serves 6
Just before using, add chopped blanched parsley, orange rind, lemon juice, and a pinch of sugar.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 228. The excerpt below is the record exactly as published.
Sicilian Sauce. Chop two truffles, four shallots, a dozen mushrooms, and some parsley separately ; put them into a stew- pan with a little thyme, a bay leaf, one clove of garlic, and a little cayenne. Moisten with two glasses of sherry, set the whole to simmer gently on a slow fire for ten minutes ; add sufficient white cullis for the quantity of sauce required. Strain and reduce it to its proper consistency, remove it from the fire and stir in the beaten yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.