Recipe or source entry
Haddock Egg Sauce
Stuff and bake the haddock as directed for baked codfish; and when dished up, sauce it over with piquante sauce, No. 22, finished with a pat of butter and a little anchovy.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter04/haddock-sauce.html- Legacy revision
8531e8373e9b- Source checksum
b3131dab74a3a452f7b2bde0a55ac27b11b5fd0ad90b0888e33d0de47418d4c9- Legacy text checksum
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Cite this page
Haddock Egg Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter04/haddock-sauce.html