Tyrolean Sauce
From Banquets of the nations, 1911
Serves 1
If served cold, mix in whipped cream.
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 252. The excerpt below is the record exactly as published.
Tyrolean sauce. Tyrolean Sauce. Make a white sauce of fresh butter, Indian cornflour, milk, sugar, and a grate of nutmeg. Thin this down with good claret, a glass of yellow chartreuse, and a few drops of cochineal
Cook this with the app: pantry check, scaling, and the assistant.