Princes' Sauce for Broiled Fish and Salads

Ingredients

• Take a small handful of tarragon-leaves
• burnet
• chervil
• chives
• three anchovies
• the yolks of three hard-boiled eggs
• a dessert-spoonful of dry mustard
• a dessert-spoonful of capers
• a quarter of a pint of salad-oil
• a quarter of a pint of tarragon vinegar

Method

1. 1

   Rinse herbs, boil in water, squeeze dry.

2. 2

   Pound herbs with anchovies, egg yolks, mustard, and capers.

3. 3

   Gradually add raw yolks, salad oil, and tarragon vinegar.

4. 4

   Rub through a fine sieve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1377. The excerpt below is the record exactly as published.

rinces' Sauce for Broiled Pish. and Salads. — Take a small handful of tar- ragon-leaves, burnet, chervil, and chives. Rinse them, throw them into boiling water, and let them boil gently for a few minutes ; pour off the water, and squeeze them in a cloth. Put them in a mortar with three anchovies which have been washed, dried, and freed from bone and skin, the yolks of tlireo hard-boiled eggs, a dessert- spoonful of dry mustard, and a dessert-spoonful of capers. Put these ingredients in a mortar, poimd them well, and add very gradually two raw yolks of eggs, a quarter of a pint of salad-oil, and a quarter of a pint of tarragon vinegar

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