Cold Sauce Meuniere

Ingredients

• yolks of four eggs
• juice of one lemon
• juice of an onion
• one cup of melted butter
• one and a half cups of strong mushroom juice

Method

1. 1

   Put the yolks in a saucepan; add the lemon, onion juice, pepper, salt, and mix well; add the mushroom juice; stir over the fire very fast until it begins to thicken.

2. 2

   Take it over to the table; have the butter already melted, not hot, and add it slowly with constant beating just as when making the mayonnaise dressing.

3. 3

   Color it with some dissolved beef extract the shade of light brown; stir on ice until cold, then add a half cup of heavy whipped cream.

4. 4

   This sauce is served with any kinds of cold meat, fish, and egg dishes.

As published

This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 72. The excerpt below is the record exactly as published.

Cold Sauce Meuniere Sauce Meuniere, froide Take yolks of four eggs, juice of one lemon, juice of an onion, pepper, salt, one cup of melted butter, one and a half cups of strong mushroom juice

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