Recipes > Sauces & Spreads > Sauce Piquante, to serve cold

Sauce Piquante, to serve cold

Instructions

Shred very fine all sorts of garden-herbs, thyme, sage, parsley, chervil, half a clove of garlic, and two shalots; dilute the whole with a small tea-spoonful of mustard, salad oil, a little vinegar, the squeeze of a lemon; add a little salt and cayenne. You may add an anchovy: this is excellent with cold partridge or game, or any hot or cold veal.

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Source

The Lady's Own Cookery Book (1844).


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