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Sauce A-la-remoulade No 1

(Sauces.) - (The Lady's Own Cookery Book)







Take two large spoonfuls of capers cut fine, as much parsley, two

anchovies, washed and boned, two cloves of garlic, and a little shalot;

cut them separately, and then mix them together; put a little rich gravy

into a stewpan, with two spoonfuls of oil, one of mustard, and the juice

of a large lemon. Make it quite hot, and put in your other ingredients,

with salt, pepper, and the leaves of a few sweet-herbs, picked from

their stalks. Stir it well together, and let it be four minutes over a

brisk fire.











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