Sauce A l’Italienne
From The bachelor and the chafing dish, 1895
Serve in a separate bowl to be added to the salad at the table.
Presented as published in 1895. 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 bachelor and the chafing dish (1895) by Deshler Welch, page 23. The excerpt below is the record exactly as published.
Sauce A l’Italienne. — Chop an anchovy quite small, and rub it quite smooth with a teaspoonful of made mustard and a tablespoonful of oil ; then add by degrees three more tablespoonfuls of oil, one of garlic vinegar, and one of good wine vinegar
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