Gribiche

Ingredients

• 6 yolks of hard boiled eggs
• French mustard
• salt
• pepper
• 1/2 qt. oil
• vinegar
• chopped parsley
• tarragon
• chervil
• caper gherkins
• wh. of egg
• cut in jul.

Method

1. 1

   Crush the yolks of hard boiled eggs and mix with French mustard, salt, and pepper.

2. 2

   Beat in oil and vinegar.

3. 3

   Add chopped parsley, tarragon, chervil, and caper gherkins.

4. 4

   Finally, fold in the white of the egg cut in julienne.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 50. The excerpt below is the record exactly as published.

Gribiche, Cold. 6 yolks of hard boiled eggs crushed, French mustard, salt and pepper, beat w. y2 qt. oil, vinegar, chopped parsley, taragon, chervil, caper ger- klns, wh. of egg, cut in jul. Grimod, Ye. Hoi. sa. w. saffron, highly sea. Groseille, Br. (Currant) Esp. sa. w. game essence and currant jelly or for fish, sa. w. fresh gooseberry. Hachee, Wh. or br. Piquante sa. w. chopped tongue, gr. and sweet peppers, hard wh. eggs or wh. w. Veloute. Harvey, Preserved in bottle. Havanaise, Br. Demi-glace sa. w. chopped onions, fry, gr. and sweet pepper, tom. and mu. in dice. Haw Haw, Preserved in bottle. Hollandaise, Ye. Gastric, 5 yolks of eggs, beat in bain-ma¬ rie, 1 pound good butter, sea. strained* add lemon jui¬ ce, ere. or water is necessary. Homard, R. Lobster, all sa. ere. fish, Velout& w. lobster butter, lobster cut in dice or coral. Hongroise, Pi. Cre. or veloute sa. w. smothered onions, paprika, sea. strained, butter. r ,v’! Horly, R. Reduce tom. sa. meat-glace, sea,, gutter. Horseradish, Wh. Grated horseradish w. crea. or Velou¬ te sa. etc. Hotel iere, Wh. Bercy sa. add duxelles composition. Huttres, Wh. (Oysters), All wh. sa. w. oysters, remove beard. Huile, Tablespoon of vinegar and 3 tablespoon^ of olive oil, salt and fresh ground pepper, Hussarde, Br. Minced onions, shallots and fried ham, add esp. sa. w. tom. sa. grated horseradish, highly sea. Imperatrice (See Ambassadrice),. w. stock of article. 105 — GANCEL’S CULINARY ENCYCLOPEDIA Indienne, Ye. My method, minced onions, fry, minced, apples, curry, green peppers, add Veloute sa., tom., grated fresh cocoanut and milk, Worcestershire sa., Bengal Chutney, reduced, sea. and strained (See Con¬ diment) . International, Preserved in bottle. Isigny, Wh. Hoi. sa. , use sweet butter and thick cream, sea. Italienne, Br. Duxelles composition w. tom. in dice esp. sa. w. tom. and glace-meat. I vo ire, Ivory sup. sa. w. redu. tom. and ch-glace. Joinville, Pi. and Wh. Normande sa. and normande sa. w. crawfish or lobster butter. Juive, Br. Chopped onions fried, redu. vinegar and red wi. add esp. sa. fried bread crumbs, peeled almonds and seedless raisins. Jus, Gravy of beef, veal, lamb, game, ch. for roast, th.i acording meat. Juvigny, Wh. Hoi. sa. or butter sa. w. chopped capers and fi-herbs. Ketchup, R. Tomatoes ketchup. Preserved in bottle or pulp of tom, redu. w. spices and aromatics, highly sea. Laguipierre, Wh. Hoi. sa. w. glace of fish. Laperouse, Br. Bordelaise sa. highly sea. w. chopped tarragon

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