French Sauce
From The Mansfield cook book (1890).
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A historical recipe
The Mansfield cook book, by Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog] (1890).
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.
Method
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- Cream half a pound of butter, and stir in half a joound of sugar.
- Then add the yolk of an egg and a gill of wine.
- Put it on the fire;
- stir till it sin.meis.
- Flavor with nutmeg.
Cookware for this recipe
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Wooden spoon