Maître d'Hôtel Sauce

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (1)
  1. This should only be made just when wanted as it cannot be kept hot.
Original Text
Maître d'Hôtel Sauce. For veal—also used for fish and for eggs, &c. This should only be made just when wanted as it cannot be kept hot.
Notes
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