Sauce à la Gasconne
A historical recipe from How to Cook Fish, by Myrtle Reed.
A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Chop together a tablespoonful of capers and a bean of garlic.
- Fry in olive-oil, seasoning with pepper and grated nutmeg.
- Add a wineglassful of white wine, a cupful of Veloute Sauce, a bay-leaf, and a sprig of thyme.
- Boil for fifteen minutes, skim, add another wineglassful of white wine, strain, and add the yolks of three eggs well beaten.
- Season with lemon-juice, butter, anchovy essence, and minced parsley.