Recipes > Sauces & Spreads > Sauce à-la-Remoulade. No. 2
Put into a stewpan a shalot, parsley, scallions, a little bit of garlic, two anchovies, some capers, the whole shred very fine. Dilute it with a little mustard, oil, and vinegar, and two table-spoonfuls of good cullis.
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The Lady's Own Cookery Book (1844).
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