Recipes > Sauces & Spreads > Sauce for every kind of Fish, boiled, baked, or roasted

Sauce for every kind of Fish, boiled, baked, or roasted

Ingredients

  • 2 eggs
  • 4 or 5 sprigs of cives
  • 4 or 5 sprigs of burnet
  • 4 or 5 sprigs of chervil
  • 4 or 5 sprigs of tarragon
  • 4 or 5 sprigs of parsley
  • 2 tablespoonfuls of cider vinegar
  • 2 tablespoonfuls of French mustard
  • salt
  • pepper
  • 4 tablespoonfuls of sweet-oil

Instructions

Boil hard the eggs, take the yolks and pound them well, and place them in a bowl. Have boiling water on the fire, and put in it the cives, burnet, chervil, tarragon, and parsley; boil five minutes, take off, drain and pound them well, then strain them on the eggs, add the cider vinegar, French mustard, salt, pepper, and sweet-oil, which you pour in, little by little, at the same time mixing the whole well with a boxwood spoon, and it is ready for use.

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Source

Hand-Book of Practical Cookery (1884).


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