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

Sauce -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.


Print recipe/article only


The Lady's Own Cookery Book (1844).

comments powered by Disqus