Sauce Tact are
From The new century cookery book, 1901
Serves 8
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 139. The excerpt below is the record exactly as published.
Sauce Tact are. — Put 2 yolks of eggs in a basin, place it in a shallow pan containing some crushed ice, add a teaspoonful of salt, a good pinch of white pepper, a pinch of cayenne, and a teaspoonful of mustard ; stir well together, and add, gradually, a pint of salad oil and about £ gill of tarragon vinegar ; when the sauce is smooth and creamy stir in a good tablespoonful of cold bechamel (No. 203) or veloutee (No. 204) sauce, two tablespoonfuls of chopped gherkins, one of chopped capers, one of chopped parsley, and about half a teaspoonful of finely chopped tarragon and chervil
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