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White Truffle Sauce (Sauce blanche aux Truffes)

Name: White Truffle Sauce (Sauce blanche aux Truffes)
Yield: 1 servings
Ingredients: one tablespoon butter; two tablespoons flour; one cup chicken broth; one cup hot milk; two tablespoons chopped truffles; one to two yolks of eggs; two tablespoons sherry; pepper; salt; four tablespoons cream

From The Swedish, French, American cook book, 1918

Serves 1

Presented as published in 1918. 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

Nutrition per serving

433Calories

10 gProtein

31 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories433 kcal

Protein9.9 g

Carbohydrates31 g

Fiber0.4 g

Sugars9.9 g

Total Fat40 g

Saturated Fat15 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol107 mg

Sodium546 mg

Potassium399 mg

Calcium74 mg

Iron1.8 mg

Magnesium27 mg

Phosphorus146 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A24 mcg

Vitamin E0.3 mg

Vitamin K2.8 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.9 mg

Folate39 mcg

Choline23 mg

Caffeine2.2 mg

Water284 g

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 462. The excerpt below is the record exactly as published.

White Truffle Sauce ( Sauce blanche aux Truffes ) One tablespoon butter, two tablespoons flour, one cup chicken broth, one cup hot milk, two tablespoons chopped truffles, one to two yolks of eggs, two tablespoons sherry, pepper, salt, and four tablespoons cream

Cook this with the app: pantry check, scaling, and the assistant.