Sauce a la Gloucester (Gloucester Sauce)
From The new century cookery book, 1901
Serves 2
This sauce is suitable for fish or salads.
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 144. The excerpt below is the record exactly as published.
Sauce a la Gloucester {Gloucester Sauce). — A cold sauce for fish or salads, prepared with mayonnaise sauce, cream, chilli vinegar, chopped tarragon, French mustard, and cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.