Sauce Mousseline verte

Ingredients

• 1 gill mayonnaise
• 1/2 gill cold bechamel sauce (No. 203)
• 1 tablespoonful of picked parsley -leaves
• a few sprigs each of tarragon, chervil, and burnet
• 2 tablespoonfuls of cooked spinach
• 2 hard-boiled yolks of eggs
• 2 anchovy fillets
• 1/2 gill of cream

Method

1. 1

   Wash and pick the green herbs, steep them in boiling water for a few minutes, drain well, pound in a mortar with the spinach, and rub through a fine sieve.

2. 2

   Pound the yolks of eggs and anchovy fillets, mix with the green puree, add the cream, and rub the whole through a sieve.

3. 3

   Dilute with mayonnaise and bechamel sauce, add a little seasoning and a teaspoonful of mixed mustard.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 139. The excerpt below is the record exactly as published.

Sauce Mousseline verte (a cold Sauce suitable for Fish, ibc.). — 1 gill mayonnaise, | gill cold bechamel sauce (No. 203), 1 table- spoonful of picked parsley -leaves, a few sprigs each of tarragon, chervil, and burnet, 2 tablespoonfuls of cooked spinach, 2 hard-boiled yolks of eggs, 2 anchovy fillets

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