Recipes > Sauces & Spreads > Richmond Sauce, for boiled Chicken

Richmond Sauce, for boiled Chicken

Ingredients

  • 1/2 pint of cream
  • liver of the chicken
  • a little parsley
  • 1 anchovy
  • some caper liquor
  • yolks of 2 hard-boiled eggs
  • a little pepper
  • salt
  • nutmeg
  • juice of lemon
  • piece of butter, about the size of a walnut, to thicken it

Instructions

Send it up hot, with the chicken.

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Source

The Lady's Own Cookery Book (1844).


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