Sauce Viennaise

Ingredients

• one small can of tomatoes
• three-fourths cup Mayonnaise Dressing
• three-fourths tablespoon finely chopped capers
• one teaspoon finely chopped parsley
• two teaspoons finely chopped gherkins
• two teaspoons finely chopped olives
• one teaspoon finely chopped onion

Method

1. 1

   Reduce tomatoes to a thick pulp, strain to yield two tablespoons.

2. 2

   Mix with Mayonnaise and other ingredients, keep cool until ready to serve.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 49. The excerpt below is the record exactly as published.

Sauce Viennaise Potato Roses Corn Fritters Cauliflower a la Bechamel Dressed Head Lettuce Salad Rolls Blackberry Roly-Poly Creamy Sauce Coffee COLD CONSOMMfi (For recipe see Page 90.) BROILED CHICKEN Singe, wipe and with a sharp pointed knife (a boning knife) split the broiler down the back the entire length, beginning at back of neck. Lay cpen and remove entrails, etc., remove ribs and breast- bone, then cut the tendons at joints. Rub bird over with soft butter, sprinkle with salt and place on a well-greased broiler or in a well- greased wire broiler. Cook twenty-five minutes under a gas flame or over glowing coals, turning often. Baste bird over several times with melted butter if it appears dry. When evenly browned, remove to well-greased dripping pan, spread again with soft butter, cover closely, and bake until tender at the joints. Serve with SAUCE VIENNAISE Reduce one small can of tomatoes by slow cooking to a thick pulp; when strained there should be two tablespoons. To three- fourths cup Mayonnaise Dressing add three-fourths tablespoon finely chopped capers, one teaspoon finely chopped parsley, two i:!::lsuniay 52 Sunday Dinners 111 teaspoons each finely chopped gherkins and olives, one teaspoon finely chopped onion

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