Herb pan sauce from Joy of Cooking (75th Anniversary Edition 2006) (page 547) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast duck; Emu or ostrich fillets; Sautéed lamb chops; Pan-roasted pork tenderloin

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.

Notes about this recipe

  • Delys77 on August 20, 2012

    Pg 547 I used the cream and the mustard that were listed as optional and I really think they are necessary to bring good balance to the sauce. Great compliment to the pork tenderloin.

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