Rombo or Fowl in Salad Sauce

Name: Rombo or Fowl in Salad Sauce
Yield: 1 servings
Ingredients: a cold roast fowl; the yolks of two hard-boiled eggs; two spoonfuls of oil; a spoonful and a half of vinegar; a teaspoonful of chopped parsley; pepper; salt; a little flour of mustard; a teaspoonful of chopped tarragon; and onion

From Cassell's dictionary of cookery, 1892

Serves 1

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 1598. The excerpt below is the record exactly as published.

Rombo or Fowl in Salad Sauce.— Take a cold roast fowl, and bone it, or cut up any remaining from the previous day into suit- able-sized pieces. Make a sauce as follows : — Take the yolks of two hard-boiled eggs, beat them up, and add to them two spoonfuls of oil, a spoonful and a haK of vinegar, a tea- spoonful of chopped parsley, pepper, salt, and a little flour of mustard, to which may be added a tea- spoonful of chopped tarragon and onion

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