Bavigote Sauce
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 73. The excerpt below is the record exactly as published.
1 even teaspoonful white pepper, 3 tablespoonfuls grated horseradish, and the herring. Radish Sauce. — Clean and grate 4 black radishes; mix to- gether 2 tablespoonfuls oil, 3 tablespoonfuls vinegar, 1 teaspoonful salt ; add the grated radish, and serve with soup meat Mint Sauce. — Two hours before serving mix 2 tablespoonfuls fine-chopped mint with 2 tablespoonfuls water, 4 tablespoonfuls vinegar, 1 tablespoonful sugar, Vi teaspoonful salt Serve with roasted lamb. Some prefer boiling the sauce a few minutes. Chantilly Sauce.— Mix the yolk of 1 hard-boiled egg with 1 raw yolk ; add slowly 4 tablespoonfuls olive oil ; then add 2 cloves of fine-chopped shallots or a small white onion, 1 tablespoonful fine-chopped capers ; season with 1 teaspoonful salt, V« teaspoonful white pepper ; chop the hard-boiled white of egg very fine, add it with 3 tablespoonfuls vinegar and V, teaspoonful of sugar to the sauce ; when this is well mixed add 3 tablespoonfuls whipped cream, and serve. Yinaigrette Sauce^ with Fine Herbs.— Chop fine an equal portion of chives, parsley, chervil and tarragon, Y^ cupful in all ; put 1 gill of fine salad oil into a bowl ; add V^ gill of vinegar, Yt tea* COLD SAUCES. 109 spoonfnl salt, a pinch of Cayenne pepper, stir 3 minutes ; add the chopped herbs, and senre. Benton Sauce. — Mix 1 teaspoonful dry English mustard with 1 teaspoonful sugar, Vt teaspoonful salt ; add slowly 4 table- apoonf uls white yinegar and 2 tablespoonf uls grated horseradish. Let it stand seyeral hours, and serve with cold meat Engllsli Mustard — How to mtx. — Put 2 tablespoonfuls mus- tard into a small bowl ; add Vg teaspoonful salt, the same of eugar ; moisten with 2 tablespoonfuls white yinegar; when this is well mixed add, drop by drop, 1 tablespoonful olive oil ; fill into a mus- tard cup, cover and let it stand 24 hours, then use. German Cream Sauce for Lettuce. — Mix Vt pint thick sour cream with y^ tablespoonful of vinegar, a sprinkle of salt, 1 table- apoonful sugar, and serve. Egg Sauce for Lettuce. — Fry 1 tablespoonful very fine-cut larding pork light brown and crisp ; mix it with 2 well-beaten eggs, 2 tablespoonfuls vinegar, a sprinkle of salt, and 1 tablespoonful sugar, and serve. Cold Game Sauce.— Put the yolk of 3 hard-boiled eggs into a bowl ; rub them fine ; add slowly, while stirring constantly, 4 table- spoonfuls oil, then add 2 tablespoonfuls French mustard, Ys gill of vinegar, 1 tablespoonful sugar, and 1 tablespoonful juniper berries. Bavigote Sauce. — Bub the yolks of 3 hard-boiled eggs fine ; add slowly, while stirring constantly, 4 tablespoonfuls oil ; then 1 even teaspoonful salt, Yt even teaspoonful white pepper, 1 table- spoonful fine-chopped capers, the same of fine-chopped parsley and olives; lastly 2 tablespoonfuls white vinegar and 1 tablespoonful tarragon vinegar. Sauce ii la Haltre d'HOtel. — Mix 1 tablespoonful flour with Vt <^^P <^old water ; add the yolks of 2 eggs, 1 even teaspoonful salt ; when this is well mixed add slowly lYt cup boiling water, place the saucepan over the fire, and stir till nearly boiling ; then add slowly^ 110 COLD SAUCEa in small pieooBi 2 otinoes batter^ y, teaspoonful nutmegs fh6 juioe of Ys lemon, and 1 tablespoonf ul fine-chopped parsle
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.