Green Sauce

Ingredients

• one sprig of parsley
• three hairs of chervil
• three medium-sized vinegar-pickles
• half a small, white onion
• one anchovy
• a teaspoonful of capers
• soaked bread the size of an egg
• half a cupful of sweet oil
• two tablespoonfuls of vinegar
• half a teaspoonful of pepper
• half a tablespoonful of salt

Method

1. 1

   Pound the herbs and pickles in a mortar, mix with soaked bread, and pound to a paste.

2. 2

   Rub through a fine sieve, then stir in oil, vinegar, pepper, and salt until consistent and green.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 113. The excerpt below is the record exactly as published.

Green Sauce. — Pound in a mortar one sprig of parsley and three hairs of chervil ; add three medium-sized vinegar-pickles, half a small, white onion, one anchovy, and a teaspoonful of capers. Mix these with soaked bread the size of an egg, and pound all well together. When the preparation is reduced to a paste, rub it through a fine sieve, put it in a I 74 THE TABLE. bowl and stir well, adding half a cupful of sweet oil, two tablespoonfuls of vinegar, half a teaspoonful of pepper, and half a tablespoonful of salt

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