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Sauce Piquante To Serve Cold

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







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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