Lombarda Sauce
A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).
A historical recipe
Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 2 cups of white sauce
- 2 ounces of butter
- 1 cup of thick tomato sauce
- 1 tablespoon of sweet herbs minced fine
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.
- 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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- Put 2 cups of white sauce and 1 of chicken stock into a saucepan, reduce, and add 3 yolks of eggs mixed with 2 ounces of butter and the juice of 1/2 a lemon.
- Before it boils take the saucepan off the fire and add 1 cup of thick tomato sauce, strain, and just before serving add 1 tablespoon of sweet herbs minced fine.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve