Aspic Sauce
From Cold dishes for hot weather, 1896
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 13. The excerpt below is the record exactly as published.
ASPIC SAUCE Eub smooth the yolks of three hard-boiled eggs ; add 1 ounce of salt, a quarter of a pint of oil — by degrees — till it becomes thick; then add 1 teaspoonful of anchovy essence and 2 tablespoonfuls of tarragon vinegar
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