Remoulade, Green
From Cassell's dictionary of cookery, 1892
Serves 2
Pass the sauce through a fine sieve for a smooth texture.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1514. The excerpt below is the record exactly as published.
Remoulade, Green. — Take a handful of chervil, and half the quantity of chives, pim- pernel, and tarragon. Throw them into boiling water for a minute, and afterwards squeeze them in a cloth till dry. Poimd them in a mortar, and with them a table-spoonful of made mustard, and a little salt and cayenne or white pepper. Beat this mixture well with the yolk of a raw egg, and add, first by drops and after- wards by tea-spoonfuls, three table-spoonfuls of olive oil and one table-spoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.