Villeroy Sauce
From Soyer's standard cookery, 1912
Serves 4
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.
Villeroy Sauce. Put into a saucepan one pint of Allemande Sauce to which has been added two tablespoonfuls of truffle essence
Cook this with the app: pantry check, scaling, and the assistant.