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Venetian Sauce
From Soyer's standard cookery, 1912
Serves 1
Served with various fish.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 39. The excerpt below is the record exactly as published.
Venetian Sauce. Put into a stewpan one tablespoonful of chopped shallots, one tablespoonful of chervil, and one gill of white wine and tar- ragon vinegar, mixed in equal quantities. Reduce the vine- gar by two-thirds; add one pint of white wine sauce
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