Queen's Sauce (Hartshorne)
Queen's Sauce is a thick, creamy sauce for heart meals. This recipe is an interpreted method from the original recipe in Henry Hartshorne's the Household Cyclopedia.
Source and licence
"Queen's Sauce (Hartshorne)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Queen%27s_Sauce_(Hartshorne), revision 4518998), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Queen's_Sauce_(Hartshorne)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518998
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 200 ml gravy
- White breadcrumbs
- 50 g almonds, pounded
- 2 egg yolks
- Fowl breast, roasted
- 200 ml cream
- 3 tbsp salt
- 3 tbsp pepper
Method
- Place the gravy into a saucepan and simmer, stirring the breadcrumbs into it until thickened.
- Add the almonds, egg yolks, fowl breast, and cream. Mix well until combined.
- Place onto a simmer and add salt and pepper to serve.