Recipes > Sauces & Spreads > Green Remolade
Take the tarragon, chives, and sorrel, pounded in a mortar; add the salt, mignonette pepper, mixed mustard, oil, and the raw yolks; when pounded quite smooth, dilute it with a little vinegar, and strain it through a sieve.
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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).
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