Information for "Venetian sauce"
Basic information
| Display title | Venetian sauce |
| Default sort key | Venetian sauce |
| Page length (in bytes) | 867 |
| Namespace ID | 0 |
| Page ID | 18898192 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of page watchers | Fewer than 30 watchers |
| Number of redirects to this page | 1 |
| Counted as a content page | Yes |
| Wikidata item ID | Q7919751 |
| Central description | classical French herb sauce used to accompany fish; consists of a velouté and fish fumet base, equal quantities of tarragon vinegar and white wine, reduced with chopped shallots and chervil |
| Page views in the past 30 days |
Page protection
| Edit | Allow all users (no expiry set) |
| Move | Allow all users (no expiry set) |
Edit history
| Page creator | Mike hayes (talk | contribs) |
| Date of page creation | 02:49, 17 August 2008 |
| Latest editor | Darth Stabro (talk | contribs) |
| Date of latest edit | 23:50, 18 October 2024 |
| Total number of edits | 10 |
| Recent number of edits (within past 30 days) | 0 |
| Recent number of distinct authors | 0 |