Cold Sauce for Fish (French)
From The Landmarks club cook book, 1903
Serves 4
If mustard is left out, this sauce is excellent with vegetables like asparagus.
Presented as published in 1903. 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 The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 55. The excerpt below is the record exactly as published.
cold sauce for fish (french). Put in a wooden bowl the yellows of two hard eggs and four anchovies chopped fine ; also parsley and similar herbs chopped very fine. Pile or mash all together and add gradually, while turning, about five spoonfuls of oil, one of vinegar, a teaspon- ful of French mustard, some salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.