Green Mayonnaise Sauce

Ingredients

• 2 pint Mayonnaise sauce
• 1 tablespoonful minced parsley
• 1 shallot minced
• 1 dessertspoonful tarragon minced

Method

1. 1

   Add the minced vegetables to the Mayonnaise sauce, stir well, and serve cold.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 46. The excerpt below is the record exactly as published.

2 pint Mayonnaise sauce. 1 tablespoonful parsley. minced 1 shallot minced. 1 dessertspoonful tarragon minced. Add the minced vegetables to the Mayonnaise sauce, stir well, and serve cold. MINT SAUCE. Sauce Menthc. Fresh mint. | 2 tablespoonsful castor sugar. 5 tablespoonsful vinegar. Wash and dry some young mint leaves, and dry them in a clean cloth, without squeezing them. Chop finely about 3 tablespoons- ful. Add them to the vinegar and sugar, and let it stand a short time. \ lb. mushrooms. 1 oz. clarified dripping 2 tablespoonsful bread- crumbs. MUSHROOM SAUCE. Sauce aux Champignons. 2 tablespoonsful good brown gravy. A little chopped parsley. Pepper and salt. »g- Skin, wash, and dry the mushrooms, and chop them finely. Put them into a frying-pan with the fat, and cook them for about 10 minutes. Add the breadcrumbs, gravy, and seasoning, and cook all together for 3 or 4 minutes. Serve hot. MUSTARD SAUCE FOR BROILED FISH. Sauce Moutarde. 1 1 oz. butter. £ gill boiling water. 1 teaspoonful flour. A little salt and vinegar. 1 good teaspoonful made mustard. Molt the butter in a saucepan, stir in the flour, add the mustard. When well mixed, stir in the boiling water, and simmer over the fire for two or three minutes, stirring well. Just before serving add sufficient salt and vinegar to flavour. ONION SAUCE. Sauce Souhise. * lb. onions. i oz. flour, a pLt; water. ^ oz. clarified dripping. Salt, pepper. Peel and cut up the onions, and boil till tender (about f hour) G2 84 DAINTY DINNERS AND DISHES. with a little salt. Strain them, and throw away the water. Melt the dripping, stir in the flour, add the water, and a little pepper and salt, and stir it carefully over the fire till it thickens. Add the onions, rubbed through a sieve, stir, boil up, and serve. ORANGE SAUCE. Sauce a V Orange. Juice of 2 oranges. 2 tablespoon sful brown sugar. Bind of \ lemon and ^ orange. J pint of water. Put ail the ingredients into a saucepan, boil for 10 minutes, pass through a fine sieve, and serve. PIQUANTE SAUCE. Sauce Plquante. 2 shallots. I Chopped capers, gherkins, and 2 tablespoonsful vinegar. ' olives. Gravy. Mince 2 shallots finely, put them in the saucepan with the vinegar, and boil till the vinegar is nearly gone. Add the chopped capers, gherkins, and olives, mix some thickened gravy with them, boil up, and serve without straining. RASPBERRY JAM SAUCE. Sauce aux Framboises. 1 pint of water. 4 tablespoonsful raspberry jam. 1 lemon. 1 tablespoonful sherry. Put the water into a saucepan, squeeze the juice of the lemon into it, add the jam, mix well, and let it boil. Remove it from the fire, stir in the sherry, and serve. This is an excellent sauce to serve with boiled puddings. Spinach, Parsley. Chives. RAVIGOTTE SAUCE. Sauce Vert Pre. Tarragon. Salad oil. Green Mayonnaise sauce

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