Mustard Sauce
From The table, 1889
Serves 6
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 118. The excerpt below is the record exactly as published.
Mustard Sauce. — Dilute in a saucepan one tablespoonful of ground English mustard with a tablespoonful of tarragon-vinegar, and half the same quantity of Parisian sauce; strain into this a pint of Espagn- ole sauce (No. 151), and place the pan on the hot stove. Beat contin- ually until thoroughly heated, then add a teaspoonful of chopped parsley. This sauce must not be allowed to boil. 203. Sauce Piquante. — Place one onion chopped up very fine in a saucepan with half a cupful of vinegar ; reduce until almost dry, and then add one pint of Espagnole sauce (No. 151), one tablespoonful of capers, three small gherkins and three mushrooms, all finely chopped up together. Cook for ten minutes; season with the third of a tablespoonful of salt, and a scant teaspoonful of pepper, and serve. 204. Champagne Sauce. — Place two cloves, six whole peppers, one bay-leaf, half a tablespoonful of powdered sugar in a saucepan with a good glassful of champagne ; place it on the fire, and reduce for five minutes. Then moisten with three-quarters of a pint of Espagnole sauce
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