Sauce for Cold Roast Fowl

Ingredients

• the yolks of two hard-boiled eggs
• two spoonfuls of oil
• a spoonful and a half of vinegar
• a teaspoonful of chopped parsley
• pepper
• salt
• a little flour of mustard
• a teaspoonful of chopped tarragon
• a teaspoonful of chopped onion

Method

1. 1

   Beat the yolks of the hard-boiled eggs and add oil, vinegar, parsley, pepper, salt, mustard, tarragon, and onion.

2. 2

   Dip each piece of fowl in the seasoning and arrange in a dish garnished with hard-boiled eggs cut in rings and parsley.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1598. The excerpt below is the record exactly as published.

the yolks of two hard-boiled eggs, beat them up, and add to them two spoonfuls of oil, a spoonful and a haK of vinegar, a tea- spoonful of chopped parsley, pepper, salt, and a little flour of mustard, to which may be added a tea- spoonful of chopped tarrago

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