Recipes > Sauces & Spreads > Sauce -la-Remoulade. No. 3

Sauce -la-Remoulade. No. 3

For cold Chicken, or Lobster Salad.


  • 2 yolks of eggs boiled hard
  • 1 tea-spoonful of cold water
  • 1 tea-spoonful of mustard
  • 2 table-spoonfuls of salad oil
  • 1 tea-spoonful of chopped parsley
  • 1 clove of shalot
  • a little tarragon
  • 3 table-spoonfuls of vinegar
  • 1 table-spoonful of cream


The yolks of eggs boiled hard must be bruised very fine, with the cold water; add the mustard, and salad oil. When these are well mixed, add the parsley, shalot, and tarragon; these must be chopped very fine, and well mixed; then add the vinegar and cream. The chicken or lobster should be cut in small thick pieces (not sliced) and placed, with small quarters of lettuces and hard eggs quartered, alternately, so as to fill the dish in a varied form. The sauce is then poured over it.


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The Lady's Own Cookery Book (1844).

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