vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Truffle and Morel Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
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 500. The excerpt below is the record exactly as published.
an ounce of truffles and morels in three or four table-spoonfuls of water, and chop them very fine with a quarter of a pint of pickled mushrooms. Mince some parsley, boil it in the water saved from the truffles, add three more table-spoonfuls of water, a gill of red wine, a spoonfid of ketchup, a Httle grated nutmeg and mace, Math a bit of butter rolled in flour
Cook this with the app: pantry check, scaling, and the assistant.