SAUCE A LA TARTARE.





Mix the yolk of an egg with oil, vinegar, chopped parsley, mustard,
pepper, and salt; a spoonful of paté de diable or French mustard,
renders the sauce more piquante.

A FINE SAUCE FOR ROAST MUTTON.
Mix a little port wine in some gravy, two table-spoonfuls of vinegar,
one of oil, a shalot minced, and a spoonful of mustard, just before
the mutton is served, pour the sauce over it, then sprinkle it with
fried bread crumbs, and then again baste the meat with the sauce; this
is a fine addition to the mutton.

ASPARAGUS SAUCE, TO SERVE WITH LAMB CHOPS.
Cut some asparagus, or sprew, into half inch lengths, wash them, and
throw them into half a pint of gravy made from beef, veal, or mutton
thickened, and seasoned with salt, white pepper, and a lump of white
sugar, the chops should be delicately fried and the sauce served in
the centre of the dish.





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