Recipes > Sauces & Spreads > Cold Sauce for Fish

Cold Sauce for Fish


  • parsley
  • chervil
  • tarragon
  • chives
  • burnet
  • 2 yolks of hard-boiled eggs
  • 4 table-spoonfuls of sweet oil
  • 2 table-spoonfuls of vinegar
  • 2 table-spoonfuls of mustard


Cut small, and pound in a mortar, equal proportions of parsley, chervil, tarragon, chives and burnet, with the yolks. Pass these ingredients through a cullender, and then mix them on a plate with the sweet oil, vinegar, and mustard. Use a wooden spoon.


Domestic French Cookery (1836).


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