Cambridge Sauce

Ingredients

• four well-washed and boned anchovies
• the yolks of three hard-boiled eggs
• a good spoonful of capers
• a few minced chives
• two or three sprays each of parsley, tarragon, chervil, &c.
• a teaspoonful of made English mustard
• a teaspoonful of French mustard
• a little white pepper
• a little salt (This must depend on the anchovies.)
• sufficient good salad oil
• a very little tarragon vinegar

Method

1. 1

   Pound anchovies with egg yolks, capers, chives, and herbs.

2. 2

   Gradually add mustard, pepper, salt, and oil to achieve a butter-like consistency.

3. 3

   Sieve and set on ice until needed.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 107. The excerpt below is the record exactly as published.

tablespoonful of made English mustard, a teaspoonful of chilli vinegar, and a dust of cayenne. Sauce Suecloise, — Stir together two tablespoonfuls each of finely-graxea norse-radish and thick cream into half a pint of rather thick mayonnaise, add a dust of cayenne, and set on ice till wanted. This is very good frozen. Cambridge Sauce. — Pound four well-washed and boned anchovies with the yolks of three hard-boiled eggs, a good spoonful of capers, a few minced chives, two or three sprays each of parsley, tarragon, chervil, &c., blanched and minced, adding gradually as you pound it all, a teaspoonful each of made English and French mustard, a little white pepper, and, if necessary, a little salt. (This must depend on the anchovies.) When these are all smooth, add gradually sufficient good salad oil to bring it to the consistency of butter, thin it with a very little tarragon vinegar

Cook this with the app: pantry check, scaling, and the assistant.