Sauce Turtarc
From Cookery, 1897
Excellent with fried fish.
Presented as published in 1897. 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 Cookery (1897) by Marguerite Ninet, page 15. The excerpt below is the record exactly as published.
Sauce Turtarc (excellent with Fried Fish). — Chop up the yolks of two or three hard-boiled eggs, with one or two eschalots, some parsley and chervil. Pound them in a mortar with a china pestle, moisten them thoroughly with oil. When the mixture attains the consistency of cream finish as usual with vinegar, salt, mustard, and pepper
Cook this with the app: pantry check, scaling, and the assistant.