Musketeer Sauce
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 462. The excerpt below is the record exactly as published.
Musketeer Sauce (Sauce a la Mousquetaire) Put half cup salad oil in a saucepan, add to that one tablespoon Tarragona vinegar, half teaspoon mustard, and the juice of half lemon; beat until white. Have ready half dozen cooked shallots (chopped) and add to the sauce with a tablespoon finely chopped parsley
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