Sauce Pilouant
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 31. The excerpt below is the record exactly as published.
auc, PIlOUANT. Take one tablespoonful of chopped parsley and rub it to a paste, then add gradually, rubbing all the while, the yolks of three hard-boiled eggs; add a quarter of a teaspoonful of dry mustard, and a teaspoonful of Worcestershire sauce, mix until smooth, and add a tablespoonful of vinegar, two tablespoonfuls of butter, and a teaspoonful grated onion; then add gradually a half-pint of boiling stock, season with salt and pepper
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