Fine Herb Sauce — Sauce aux Fines Herbes
From The modern baker, confectioner and caterer (1911).
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A historical recipe
The modern baker, confectioner and caterer, by John Kirkland and University of Leeds. Library (1911).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients
1
1 ingredient
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a dash of nutmeg
Cook safely
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Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Prepare exactly in the same way as above, either white or brown.
- Before serving add a dash of nutmeg, a little lemon juice, and some chopped parsley.
Cookware for this recipe
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Chef's knife
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Cutting board