R^moulade Sauce
From Cookery and housekeeping, 1882
Serves 1
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 113. The excerpt below is the record exactly as published.
R^moulade Sauce {cold), Chibbals, capers, anchovies {i.e. anchovies preserved in oil), are to be chopped up with parsley, mustard, pepper and salt. Mix with salad oil, and lastly a teaspoonful or more of Maille vinegar
Cook this with the app: pantry check, scaling, and the assistant.