Piquant Sauce

Name: Piquant Sauce
Yield: 1 servings
Ingredients: one tablespoonful of chopped parsley; the yolks of three hard-boiled eggs; a saltspoonful of ground English mustard; one teaspoonful of Worcestershire sauce; one-half teaspoonful of onion juice; one grated clove of garlic; two tablespoonfuls of sweet oil; the strained juice of only half a lemon; one cup of boiling stock

From The complete cook book, 1900

Serves 1

Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 81. The excerpt below is the record exactly as published.

PIQUANT SAUCE. Beat to a paste one tablespoonful of chopped parsley, and with a wooden fork mash and mix with it slowly the yolks of three hard-boiled eggs, a saltspoonful of ground English mustard, and one teaspoonf ul of Worces- tershire sauce, one-half teaspoonful of onion juice and one grated clove of garlic. Stir and mix well, and then add two tablespoonf uls of sweet oil and the strained juice of only half a lemon. Season to taste with salt and pepper, and last of all add one cup of boiling stock

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