Recipes > Sauces & Spreads > Sauce au Diable

Sauce au Diable

For cold meats.


Take a shallot or two, according to quantity of sauce needed, slice very finely, shred a little parsley, put both into the sauce-boat, with salt, pepper, and mustard to taste; add oil and vinegar in proportion of one dessert-spoonful of vinegar to two table-spoonfuls of oil, till sufficient quantity.


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The Belgian Cookbook (1915).

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