Supreme Sauce No. 1
From Cassell's dictionary of cookery, 1892
Serves 4
This sauce is generally poured over fish or meat.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1941. The excerpt below is the record exactly as published.
half a pint of stock which has been made with veal and chicken-bones. Thicken this with white roux, and stir it until it is smooth and coats the spoon. Take equal portions of parsley, cress, and tarragon-leaves. Put these into scalding water for two minutes; then drain and mince them finely. Stii- a dessei-t-spoonful of the chopped herbs into the sauce, and add salt and white pepper. Care- fully add a dessert-spoonful of strained lemon- juic
Cook this with the app: pantry check, scaling, and the assistant.