Devilled sauce (Sauce diable) from Practical Professional Cookery (page 40) by H. L. Cracknell and R.J. Kaufmann
- ground cayenne pepper
- bay leaves
- Show all ingredients...
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Grilled cod steaks (Darnes de cabillaud grillees); Grilled fillets of plaice (Filets de plie grilles); Grilled red mullet (Rougets grilles); Grilled salmon (Darnes de saumon grilles); Grilled soles (Soles grilles); Grilled fillets of sole (Filets de sole grilles); Grilled turbot (Troncons de turbot grilles); Hamburg steaks; Grilled pork chops (Cotes de porc grillees); Grilled gammon; Poulet grille Americaine; Poulet grille diable; Grilled spring chicken; Spring chicken spatchcock (Poussins grilles a la crapaudine)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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