Villeroi Sauce
From Cookery and housekeeping, 1882
Serves 4
Care must be taken with all sauces in which eggs are used that the egg does not curdle.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 112. The excerpt below is the record exactly as published.
Villeroi Sauce, This sauce may be made either with fish broth or meat broth. Make the usual roux with butter and flour. Let it be neither white nor brown, but of a yellow colour. Stir in the broth ; add a few mushrooms and herbs to flavour ; simmer for a quarter of an hour ; pass through a tamis. Reduce and thicken by stirring in the yolks of two or more eggs
Cook this with the app: pantry check, scaling, and the assistant.