Cold Sauce à la Alexander

Ingredients

• good mayonnaise
• chopped chives
• parsley
• chervil
• two tablespoonsful of French mustard
• dash of Worcestershire sauce
• paprika
• pepper
• salt

Method

1. 1

   Incorporate chopped chives, parsley, chervil, mustard, Worcestershire sauce, paprika, pepper, and salt into mayonnaise.

2. 2

   Stir well.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 13. The excerpt below is the record exactly as published.

pepper and salt, pass through flour and fry in hot fat pan to brown color; chop finely and saute to yellow color, six French shallots and two beans of garlic, and add to the eggplant. Keep stirring on moderate fire for about three minutes, serve in vegetable dish and spray widi chopped parsley. POTATO STICKS ALEXANDER Take six nice boiled potatoes, let them drain and pass through sieve, put in stewing pan on the fire, add four yolks of eggs, (me spoonful of fresh butter, one spoonful of puff pasfRJone green pepper, one sweet pepper, two slices of boiled ham and parsley all finely chopped, and pepper and salt to taste. Mix while on the fire for about five minutes, dien let it cool down. Of this dougjh roll sticks of ^ indi in diameter by [63] THE STAG COOK BOOK i^ inches long, pass through flour, beaten egg, and white bread crumbs, fry in fat pan and serve on napkin with fried parsley. COLD SAUCE ALEXANDER {Served at India House with Cold Salmon) Incorporate into good mayonnaise, chopped chives, par- sley, chervil, two tablespoonsful of French mustard and dash of Worcestershire sauce, paprika

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