Venetian Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Used to flavor dishes with a strong tarragon taste.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 217. The excerpt below is the record exactly as published.
Venetian sauce. Indeed, Venetian sauce contains a very strong flavour of tarragon, and is made as follows A spoonful of tarragon leaves are cut into diamond shape and blanched green— that is, thrown into boiling water in order to preserve their colour. A bit of butter, a little nutmeg, a spoonful of tarragon vinegar, are thrown into some good strong Dutch sauce
Cook this with the app: pantry check, scaling, and the assistant.