Prince of Wales Sauce

Ingredients

• the yolks of two hard-boiled eggs
• one teaspoonful of finely chopped chives
• one-fourth teaspoon of mustard
• the yolk of one raw egg
• one tablespoon of salad oil
• one teaspoonful of tarragon vinegar
• pepper to taste
• salt to taste

Method

1. 1

   Pound the yolks of the hard-boiled eggs with chives, capers, mustard, and the raw egg yolk.

2. 2

   Add salad oil, tarragon vinegar, and season with pepper and salt.

3. 3

   Rub through a sieve.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 107. The excerpt below is the record exactly as published.

PBINOE OF WALES SAUOE. Mrs. Seeley's Cook Book, Place in a mortar and pound thoroughly the yolks of two hard-boiled eggs, one teaspoonful of finely chopped chives, a few capers, one-fourth teaspoon of mustard, the yolk of one raw egg. Then add one tablespoon of salad oil, one teaspoonful of tarragon vinegar, pepper and salt to taste. Bub through a sieve. It is then ready for use. PRINOESS SAUOE. Mrs, Seeley's Cook Book, Melt one tablespoon of butter in a saucepan and add one tablespoonful of flour. When this comes to boil add a pint of chicken broth, one bay-leaf, a clove of garlic, a sprig of parsley, a head of celery, and one tablespoonful of chopped ham. Cook all together for ten minutes. Then strain. Add a teaspoon of beef ertract and cook a few minutes longer. Then add a tablespoon of Madeira wine, salt and pepper to taste

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