Cambridge Sauce

Ingredients

• the yolks of six hard-boiled eggs
• the washed and dried fillets of four anchovies
• a teaspoonful of capers
• a dessertspoonful of chervil
• a dessertspoonful of tarragon
• a dessertspoonful of chives
• one tablespoonful of mustard
• one-fifth pint of oil
• one tablespoonful of vinegar
• a little cayenne
• one teaspoonful of chopped parsley

Method

1. 1

   Pound the yolks and anchovies together, add capers and herbs to form a paste.

2. 2

   Mix in mustard, oil, vinegar, and season.

3. 3

   Rub through a sieve and whisk to smooth.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 41. The excerpt below is the record exactly as published.

Cambridge Sauce. Pound together the yolks of six hard-boiled eggs, the washed and dried fillets of four anchovies, a teaspoonful of capers, a dessertspoonful of chervil, tarragon, and chives, mixed. When the whole forms a fine paste, add one tablespoonful of mustard, STANDARD COOKERY. 55 one-fifth pint of oil, one tablespoonful of vinegar, and proceed as for a Mayonnaise. Season with a little cayenne ; rub through sieve, pressed with a spoon, and put the sauce in a bowl. Stir awhile with a whisk to smooth it, and finish with one teaspoon- ful of chopped parsley. Suited to cold meats in general. Cumberland Sauce. Dissolve four tablespoonfuls of red-currant jelly, to which are added one-fifth pint of port wine, one teaspoonful of finely- chopped shallots, scalded for a few seconds and pressed, one teaspoonful of small pieces of orange rind and as much lemon rind (cut finely, Julienne fashion, scalded for two minutes, well-drained, and cooled), the juice of an orange and that of half a lemon, one teaspoonful of mustard, a little cayenne pep- per, and as much powdered ginger. Mix the whole well. Serve with cold venison. Gloucester Sauce. Take one pint of very thick Mayonnaise and complete it with one-fifth pint of sour cream and the juice of a lemon and com- bine with the Mayonnaise by degrees one teaspoonful of chopped fennel and as much Worcester Sauce. Serve with all cold meats. Oxford Sauce. Make a Cumberland Sauce as previously described but in- stead of the Julienne of orange and lemon rinds use rasped or finely-chopped rinds, and about two-thirds of a teaspoonful of each. Horse-Radish Sauce. Dilute one tablesponful of mustard with two tablespoonfuls of vinegar in a bowl, add one pound of finely rasped horse- radish, two ounces of powdered sugar, a little salt, one pint of cream, and one pound of breadcrumbs steeped in milk and pressed. Serve very cold with boiled and roast beef. Bercy Butter. Put into a small stewpan a gill of white wine and one ounce of finely-chopped shallots, previously blanched. Reduce the wine by one-half, and add half a pound of butter, softened into a cream; one teaspoonful of chopped parsley

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