Sauce Cambridge
From The new century cookery book, 1901
Serves 6
No salt needed due to anchovies.
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 137. The excerpt below is the record exactly as published.
Sauce Cambridge (an excellent Cold Meat Sauce). — Pound in a mortar 4 hard-boiled yolks of eggs, 4 fillets of anchovies, 1 tablespoonful of capers, a sprig of tarragon and chervil ; then add 1 dessert-spoonful of French mustard, 1 teaspoonful of English mustard, a pinch of cayenne pepper, and moisten with 2 table- spoonfuls of olive oil and 1 of tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.