Truffle Sauce
From À la mode cookery, 1902
Truffle parings can be bought in bottles for convenience.
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 À la mode cookery (1902) by Harriet Anne de Salis, page 53. The excerpt below is the record exactly as published.
Truffle Sauce Mince the truffles finely and stew in butter, and add Espagnole sauce
Cook this with the app: pantry check, scaling, and the assistant.