Regency Dish: Dutch Sauce for Fresh Water Fish
– The Art of Cookery (1803) Other cookbooks from the 19th century also feature recipes for Dutch Sauce (Hollandaise) or an alternative hollandaise, also called Continue
– The Art of Cookery (1803) Other cookbooks from the 19th century also feature recipes for Dutch Sauce (Hollandaise) or an alternative hollandaise, also called Continue
– The Art of Cookery (1803) This looks considerably different from modern Spanish style haddock, which now favors tomatoes in the stew with paprika and Continue