Chives Sauce

Ingredients

• 1 teacupful of breadcrumbs
• 2oz. of butter
• £ pint of broth
• 2 table-spoonfuls of finely-minced Chives
• 1 teacupful of breadcrumbs in a sufficient quantity of broth
• 3 table-spoonfuls, or more, of finely-minced Chives
• a lump of butter
• the yolks of four hard-boiled eggs
• 1 teaspoonful of dry mustard
• 1 teaspoonful of sugar
• 1 tea-cupful of vinegar
• 1 table-spoonful of salad-oil

Method

1. 1

   Put breadcrumbs into a saucepan with butter, stir until golden, then add broth and Chives, season with salt, and stir until boiling.

2. 2

   For another method, boil breadcrumbs in broth until thick, mix in Chives and butter, season, and boil gently.

3. 3

   For a third method, pound egg yolks with mustard and sugar, mix with chopped Chives, and stir in vinegar and salad-oil until smooth.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 320. The excerpt below is the record exactly as published.

Chives Sauce. — !(1) Put 1 teacupful of breadcrumbs into a saucepan with 2oz. of butter, and stir over the fire until of a pale golden colour ; then pour in £ pint of broth with 2 table-spoonfuls of finely-minced Chives, and season to taste with salt. Stir the sauce over the fire till boiling, keeping it very smooth. It is then ready for serving. (2) Put 1 teacupful of breadcrumbs in a sufficient quantity of broth, and boil them until thick and smooth ; then mix in 3 table-spoonfuls, or more, of finely-minced Chives and a lump of butter. Season the sauce with salt, and boil it gently for five or ten minutes previous to serving. (3) Put the yolks of four hard-boiled eggs in a mortar with 1 teaspoonful of dry mustard and 1 teaspoonful of sugar, and pound them until quite smooth. Finely chop a handful of fresh green Chives, and mix them with the pounded eggs ; then stir the mixture to a smooth, creamy sauce with 1 tea- cupful of vinegar and 1 table-spoonful of salad-oil

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