Sauce for Cold Omelets

Ingredients

• Half an ounce of eschalots
• half an ounce of parsley
• half an ounce of onions
• the yolks of two eggs
• two table-spoonfuls of olive-oil
• two table-spoonfuls of vinegar
• one small tea-spoonful of mustard
• one tea-spoonful of salt

Method

1. 1

   Cut small and pound the parsley, onions, eschalots, and yolks of hard-boiled eggs in a mortar; rub through a small tin strainer; stir in vinegar, oil, salt, and mustard with a wooden spoon, and serve in a sauce-boat.

Nutrition per serving

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 65. The excerpt below is the record exactly as published.

one tea-spoonful of salt, and three table-spoon- fuls of vinegar. Boil the eggs ten minutes ; put them in cold water three minutes ; take out the yolks, and rub them through a sieve with a wooden spoon, adding the oil, or butter melted, and the cream ; mix well together with the sugar, salt, and mustard ; then add the vinegar very gradually, and stir the whole till completely incorporated. No. 201. — Sauce for Cold Omelets. Half an ounce each of eschalots, parsley, and onions, the yolks of two eggs, two table-spoonfuls of olive-oil, two table-spoonfuls of vinegar, one small tea-spoonful of mustard, and one tea-spoon- ful of salt. Cut small, and pound in a mortar, the parsley, onions, escha- lots, and the yolks of two eggs, hailed hard; rub all together through a small tin strainer ; then stir in the vinegar, oil, salt, and mustard, with a wooden spoon, and serve in a sauce-boat. No. 202. — Sauce for Puddinos. To half a pint of butter sauce, add two table-spoonfuls of vinegar, with sugar and grated nutmeg, or four table-spoonfuls of raspberry vinegar. VEGETARIAN COOKERY. 115 No. 203. — Tomato Sauce. Take off the stalks, cut in two, ten or twelve tomatoes ; squeeze them a little, to get out the water and seeds ; then put them in a jar, with a capsicum and three table-spoonfuls of water ; cover, and set them in a moderately hot oven till quite soft ; rub them through a sieve into a saucepan, adding a little salt and white pepper ; simmer over the fire a few minutes, and serve in a sauce-tureen. Another way is to add to the pulp a dessert-spoonful of flour, or a table-spoonful of fine bread crumbs, and three table-spoon- fuls of hot water ; stew gently ten minutes ; take it off the fire, and stir in t\vo oimces of butter, till quite melted, and serve as above. No. 204. — White Sauce. Half a pint of mushroom broth, quarter of a pint of new milk, half an oimce of onion

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