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French Sauce

From Par excellence, a manual of cookery, containing choice recipes (1888).

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A historical recipe

Par excellence, a manual of cookery, containing choice recipes, by Chicago. Church of the Epiphany. St. Agnes guild. [from old catalog] (1888).

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 3 ingredients

  1. a pound of butter
  2. a pound of sugar
  3. a gill of wine

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Cream half a pound of butter, and stir in half a pound of sugar;
  2. then add the yolk of an egg and a gill of wine.
  3. Put it on the fire, stir till it simmers.

Plating

Cookware for this recipe

  • Saucepan
  • Wooden spoon
Source not stated by archive.org
Credit

From Par excellence, a manual of cookery, containing choice recipes (1888), printed page 103, digitised by the Internet Archive: https://archive.org/details/parexcellenceman00chic

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.