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
This recipe from A Lady’s Best Companion (1800).
This recipe for a sauce for birds appeared in the 1803 The Art of Cookery. Found in the French cooking chapter.
Appeared in Ackermann’s Repository in April of 1816. Appeared in Ackermann’s Repository in April of 1815. Another blog tracked a little history on this secret Continue