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Veal Sauce
From The Hotel St. Francis cook book, 1919
Serves 4
Serve with noodles, spaghetti, or other paste.
Presented as published in 1919. 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 The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 14. The excerpt below is the record exactly as published.
six ounces of butter, when hot add three-quarters cup of flour, heat through, then add three pints of the veal br.oth, stir well and boil for ten minutes, then bind with the yolks of three eggs and a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.