Sauce A La Diable

Ingredients

• yelks of six boiled eggs
• two spoonfuls of oil
• two ounces powdered sugar
• juice of one lemon
• one gill of port wine
• a pinch of pepper
• two peeled apples
• two onions
• two mustard pickles
• four Sardelles
• some parsley
• three spoons vinegar

Method

1. 1

   Make a mayonnaise with yolks, oil, sugar, lemon juice, port wine, and pepper.

2. 2

   Mix with chopped apples, onions, pickles, sardelles, parsley, and vinegar.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 7. The excerpt below is the record exactly as published.

juice of one lemon and beat briskly. .*>/- [26] PLAIN MAYONNAISE. Pass the yelks of four hard boiled eggs, two raw ones and four fresh boiied potatoes, through a strainer, add white pepper, salt, juice of lemon, beat up with one gill of olive oil, and last two tablespoonfuls of vinegar. FERRARA MAYONNAISE. Beat on ice the yelks of six eggs with half gill of olive oil, add three more eggs, beat until smooth, add teaspoonful mustard, salt, and last three tablespoonfuls vinegar. Keep cold until ready to use. HAMBURG MAYONNAISE. Pass the yelks of eight boiled eggs through the strainer, add five ounces olive oil, juice of two lemons, two ounces vinegar, salt, pepper, half gill of soup stock, half gill madeira wine. Keep cold. ni MAYONNAISE SUPREME (without oil). ^ u -*■ [Introduced by Prof. Pfau in hie Cooking Schools since 1885.] - ]f r - Beat up the yelks of eight eggs, two teaspoons dry v mustard, one-half of white pepper, add one pint very '^/rich sweet cream, beat well together, then boil by plac- ing dish in boiling water and stir until quite thick, re- move from stove, stir until cold, add two or three spoon- fuls of vinegar. Will keep on ice two or three weeks and will not spoil in winter. Use for any salad or cold meat by adding more vinegar, about one part of vinegar to six of dressing. SAUCE REMOLADE. Mix well eight boiled eggs, two raw ones, one gill of oil, chop fine two tablespoonfuls onion, two of parsley, two of capers, one of mustard, pinch of white pepper, last three tablespoonfuls vinegar. Use for cold meats, fish or game. SAUCE A LA DIABLE. Make a mayonnaise of yelks ot six boiled eggs, two spoonfuls of oil, salt, two ounces powdered sugar, juice [27] of one lemon, one gill of port wine, a pinch of pepper, boil up, pass through a strainer. Cut up two peeled apples, two onions,^ two mustard pickles, four Sardelles, some parsley, add ttiree spoons vinegar

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