Venetienne Sauce— Ii
From How to cook fish (1908).
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A historical recipe
How to cook fish, by Olive Green (1908).
United States
Known as an American 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
1
1 ingredient
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a tablespoonful of butter
Cook safely
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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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- Add minced parsley, tarragon vinegar, 40 tbow to Coofc jfiab grated nutmeg, and a tablespoonful of butter to Allemande Sauce.
Cookware for this recipe
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Chef's knife
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Cutting board
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Grater