Recipes > Sauces & Spreads > Sauce -la-Remoulade. No. 2

Sauce -la-Remoulade. No. 2

Instructions

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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Source

The Lady's Own Cookery Book (1844).


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