Venetian Sauce
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 45. The excerpt below is the record exactly as published.
VENITIAN SAUCE. Put in a bain-marie on a brisk fire a teacupful of Allo- mande sauce, a few tarragon-leaves cut diamond-sha])e, previously blanched and drained, one tablespoon ful of good chicken gravy, a little grated nutmeg, and a teaspoon ful of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.