Grenadins with Sauce

Ingredients

• the yolks of seven eggs
• five ounces of butter
• one pinch of salt
• a little pepper
• a dessert-spoonful of tarragon vinegar
• a table-spoonful of chopped parsley

Method

1. 1

   Put the yolks of seven eggs, one ounce of butter, a pinch of salt, and a little pepper into a stew-pan.

2. 2

   Stir over a low fire until the yolks begin to thicken.

3. 3

   Remove from the fire and stir in one ounce of butter.

4. 4

   Repeat this process, adding a total of five ounces of butter, stirring until the sauce is rich and creamy.

5. 5

   Finally, add tarragon vinegar and chopped parsley.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 190. The excerpt below is the record exactly as published.

the yolks of seven eggs, one ounce of butter, one pinch of salt, and a little pepper : stir over a low fire till the yolks begin to thicken : take the pan off the fire and stir in one 338 MENU FOR A PARTY OF EIGHT. ounce of butter more : again stii* over the fire for two minutes and again remove the pan, adding another ounce of butter. Repeat the process again twice, using in all five ounces of butter, stir till the sauce is rich and creamy looking, finally adding a dessert-spoonful of tarragon vine- gar, and a table-spoonful of chopped parsley

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