Valencia Sauce
From With a saucepan over the sea, 1902
Serves 4
Best served with chicken or sweetbreads.
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 With a saucepan over the sea (1902) by Adelaide Keen, page 22. The excerpt below is the record exactly as published.
cup of stewed tomatoes or 3 fresh ones, sliced, a tablespoonful of butter and flour, mixed ; season to taste. Stir and cook 20 minutes, then press through a sieve. VALENCIA SAUCE (for chicken or sweetbreads). Chop I truffle, 3 mushrooms, and 3 slices of tongue, very finely ; mix with 3 tablespoonfiils of 54 With a Saucepan over the Sea boiled rice and a tablespoonful of stock. Stir and cook for lo minutes, add yi cup of stewed toma- toes and a tablespoonful of grated cheese.
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