White Wine Sauce
From Soyer's standard cookery, 1912
Serves 4
Suitable for glazed 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.
white wine sauce; boil for a few minutes; rub through a sieve, and finish the sauce with sufficient herb juice and one teaspoonful of chopped chervil and tarragon. Served with various fish. Villeroy Sauce. Put into a saucepan one pint of Allemande Sauce to which has been added two tablespoonfuls of truffle essence and ham essence. Reduce, and stir until the sauce is sufficiently stiff to coat immersed solids thickly. White Wine Sauce. May be made by three methods. 1. Add one-quarter pint of fish fumet to one pint of thick- ened veloute, and reduce by half. Finish the sauce, away from the fire, with four ounces of butter
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