Polonaise Sauce

Ingredients

• half a pound of butter
• two hard-boiled eggs
• a handful of parsley

Method

1. 1

   Melt half a pound of butter and stir into it two hard-boiled eggs chopped fine, and a handful of parsley chopped to a powder.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 22. The excerpt below is the record exactly as published.

two hard-boiled eggs smooth with half a cup of sweet oil, a teaspoon of curry powder, two table- spoons of tarragan vinegar, salt and cayenne to taste. 128. FISH SAUCE— GERMAN Chop very fine a teaspoon each of the following herbs : borrage, chives, pimpernels, tarragon, chevril, parsley; also two hard-boiled eggs. Mix with one and a half tablespoons of vinegar, a little salt, paprika, and a pinch of sugar, and stir it all into a cup of thick sour cream. Serve with fried or boiled fish. 129. FISH SAUCE— ITALIAN Mash together until smooth three anchovies and two hard- boiled eggs, chopped ; three gherkins, chopped ; a teaspoon of parsley, chopped to a powder, and a teaspoon of onion juice. Add two raw yolks, a teaspoon of French mustard, salt, paprika and juice of a lemon and beat until smooth. Serve with fried or cold fish. 130. FISH SAUCE— RUSSIAN Freshen two salted anchovies in water; drain and pound to a paste with the yolks of two hard-boiled eggs ; add two teaspoons of French mustard and the yolk of an egg; then beat in two tablespoons of vinegar and six of sweet oil. Season with salt and paprika, then add half a cup of smoked salmon cut in dice. Serve with cold fish. 131. GRIBICHE HORSERADISH SAUCE— PARISIAN Chop very fine a tablespoon each of the following herbs : parsley, chevril, tarragon, chives ; add a chopped gherkin and a tablespoon of chopped capers ; mix a dessert-spoon of Worcestershire sauce with a cup of French dressing. Beat with an egg-beater until smooth, then beat in the herbs and pour over cold fish. FISH & ME A T SA UCES & SALAD DRESSINGS 45 132. ITALIAN SAUCE FOR SPAGHETTI, TAG- LIARINI, FISH, ETC. Soak one-fourth cup of dried mushrooms in a cup of hot water for half an hour; then drain, (keeping the water), and chop. Mince an onion fine with a branch of parsley and fry until transparent in four tablespoons of olive oil ; add the mushrooms, a large spoon of tomato conserve (No. 121), (or half a can of tomatoes), some chopped parsley, pepper and salt, the mushroom water and a cup of beef stock and simmer for half an hour. Serve with grated Parmesan or other cheese. 133. KAIHELO— HAWAIIAN FISH SAUCE Place the grated meat of a fresh cocoanut in a sauce-boat ; chop a pound of cooked shrimps fine ; soak in the milk of the cocoanut, then turn into a cheese-cloth, squeeze every bit of the juice over the cocoanut and serve with fish. 134. ORANGE SAUCE— FOR MEAT AND GAME. Beat six tablespoons of currant jelly, two of sugar and the grated rind of two oranges in a bowl for five minutes; add two tablespoons each of orange and lemon juice, two of port wine, salt and cayenne to taste and blend all together. Serve with boiled mutton, tongue or ham. 135. POLONAISE SAUCE Melt half a pound of butter and stir into it two hard- boiled eggs chopped fine, and a handful of parsley

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