Greek Sauce

Ingredients

• 1 teaspoonful of caviare
• oil
• pepper
• salt
• lemon-juice
• some bread (soaked in milk or stock, and pressed nearly dry)

Method

1. 1

   Pound some caviare with some bread soaked in milk or stock, add pepper and salt; beat in some oil to make a grey cream; flavour with lemon juice.

2. 2

   Eat with fried fish or cold vegetables, or serve with brown bread and butter as a hors d’oeuvre.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 68. The excerpt below is the record exactly as published.

1 teaspoonful of caviare, oil, pepper, salt, and lemon- juice ; eat with cold lentils, cold haricot beans, cold broad beans, or cold fish. The oil must be of a suffi- cient quantity to form a paste. N.B. — You can use vinegar in place of lemon- juice, or anchovy paste in place of caviare. Those who do not dislike garlic will find it an improvement to rub the mortar with garlic. 468a. — Greek Sauce (2). Pound some caviare with some bread (soaked in milk or stock, and pressed nearly dry), pepper and salt; beat some oil to this, and make the whok mixture look like a grey cream ; flavour with lemon- juic

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