Other Recipes from SAUCESSpanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Devil For Boiled Ham Or Fowl
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce
Green Sauce(Sauces) - (Joe Tilden's Recipes For Epicures)
Mix in a bowl a tablespoonful each of finely chopped parsley and
onion, with one tablespoonful of Tarragon vinegar and one of cider
vinegar. Season with salt, pepper and cayenne.
Green Sauce(Salsa verde)
Chop all together some capers that have been in vinegar, one anchovy, a
small slice of onion and just a taste of garlic. Crush the resulting
hash with the blade of a knife to make it very fine. Add a sprig of
parsley, chopped together with some leaves of basil and dissolve the
whole in very good olive oil and lemon juice.
This sauce is excellent to season boiled chicken or cold boiled fish or
hard boiled eggs.
Green Peppers can take the place of capers, if these are not at hand.
Green Sauce For Green Geese Or DucklingsHalf a pint of the juice of sorrel, with a little grated nutmeg, some
bread crumb, and a little white wine; boil it a quarter of an hour, and
sweeten with sugar, adding scalded gooseberries and a piece of butter.
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