cookbooks

Sauce A La Tartare. Recipe

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.

Vote

1
2
3
4
5

Viewed 2105 times.


Other Recipes from Sauces.

A Rich Brown Gravy.
Sauce Piquante.
A Good Gravy For Roast Fowls.
Another Excellent Receipt.
Fricassees.
Celery Sauce.
Tomato Sauce.
A Fine Sauce For Steaks.
A Fish Sauce Without Butter.
A Fine Fish Sauce.
Sauce For Ducks.
Bread Sauce.
Apple Sauce For Goose.
Mint Sauce.
Onion Sauce.
Oiled Butter.
To Draw Good Gravy.
Truffle Sauce.
Mushroom Sauce.
Sweet Sauce.
Melted Butter.
Sauce Robert For Steaks.
Caper Sauce.
Savory Herb Powder.
English Egg Sauce.