Sauce Ilemoulude

Ingredients

• a tablespoonful of olive oil
• the same quantity of good meat gravy
• four sardines
• the yolks of two or three hard-boiled eggs
• one dessertspoonful of mustard powder
• some salt
• some pepper

Method

1. 1

   Chop parsley, chives, and tarragon finely.

2. 2

   Steep in olive oil and meat gravy.

3. 3

   Add sardines, egg yolks, and mustard powder.

4. 4

   Mix well, then stir in oil and vinegar.

5. 5

   Season with salt and pepper, strain if desired.

Nutrition per serving

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 15. The excerpt below is the record exactly as published.

Sauce Ilemoulude. Chop up some parsley, chives, and a sprig or two of tarragon very finely. Steep this for a few minutes in a tablespoonful of olive oil, and the same quantity of good meat gravy froe from I> 42 OOOKEKY. grease. Put it into a basin, add four sardines, skinned, boned, and chopped fine, the yolks of two or three hard-boiled eggs, and one dessertspoonful of mustard powder. When the ingredients are well amalgamated, stir in a tablespoonful of oil slowly, and then the required quantity of good vinegar. Finally put in some salt

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