Tyrolienne Sauce

Ingredients

• Tomato soup, 1 can
• Whipped cream, ½ cup
• Mayonnaise dressing, 1 cup
• Salt
• paprika

Method

1. 1

   Boil soup without diluting for 5 minutes.

2. 2

   Remove from fire, add mayonnaise dressing, and cool.

3. 3

   Fold in whipped cream and season.

4. 4

   Chill and serve with salad, cold meat, or fish.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 66. The excerpt below is the record exactly as published.

Whipped cream, 1 cup. Salt and cayenne. With a silver fork pick the salmon into very fine flakes. Season 'well and beat into the whipped cream. Mix well and pour into one large mold or individual molds. Steam until firm and serve garn- ished with potato balls, slices of lemon and parsley. White sauce may be used instead of the whipped cream if desired. CREAMED FINNAN HADDIE Put fish into a baking pan, meat side down, cover with cold water and bring very slowly to the boiling point. Remove from fire and let stand until cold. Drain and separate into flakes. To iy2 cups °f fish add 1 cup of good white sauce, heat well, season with pepper and add y2 teaspoon of chopped parsley. FISH. 147 BAKED BLUEFISH. Bluefish. Thyme. Bread crumbs. Minced raw beef, 2 tablespoons. Salt. Egg, 1. Pepper. Onion. Chopped parsley. Wipe, clean and dry fish. Then stuff with bread crumbs, salt, pepper, thyme, beef, beaten egg and enough lukewarm water to make a stiff mass. Sew up the fish and rub a little butter on the out- side, put in a dripping pan, pour in a cup of clear broth, add a little grated onion and bake until tender. Remove the fish to a hot platter. To the stock add salt, and pepper, heat thoroughly, strain over the fish and garnish with parsley. BAKED SHAD. Shad. Pepper. Bread crumbs. Salt. Butter. Egg, 1. Potatoes. The shad should be cleaned, washed and dried in the usual manner and then stuffed with bread crumbs, butter, pepper, salt and beaten egg mixed together. Put in a baking dish and over it lay slices of raw potatoes. Put in water to a depth of 1/2 in°h i'1 the bottom of the pan. Cover with a buttered paper and bake until well done. Strain the stock, thicken it and pour it over the fish and potatoes to serve. BAKED HALIBUT. Halibut. Pepper. Salt. Milk. Bread crumbs. Clean fish. Rub with salt and pepper and put in a bakinsr dish. Pour over it milk to a depth of 1 inch in the pan. Bake in a moderate oven for about an hour. Then remove the fish from the milk and take out bones and serve with drnuu butter sauce to which chopped eggs have been added. Sprinkle over with browned buttered bread crumbs. 148 FISH. BAKED STUFFED HADDOCK. Haddock, 4 pound. Salt, y± teaspoon. Cracker crumbs, y_> cup. Pepper, i/s teaspoon. Bread crumbs, y2 cup. Hot water, 1-3 cup. Melted butter, 14 cup. Salt pork. Chopped onion, 1 teaspoon. Egg sauce. Grease a roaster well, wipe off fish and lay on side in pan, stuff and sew up. Rub all over with melted butter, dredge with flour. Cut five gashes in top side of fish and insert a strip of salt pork in each, lay more slices of salt pork about it in the pan, also slices of onion. Bake 1 hour and serve with an egg sauce. For the stuffing, add melted butter to bread and cracker crumbs, onion, salt and pepper and lastly hot water. Mix to a paste. TARTAR SAUCE. Mayonnaise, 1 cup. Gherkins, 2. Capers, 1 tablespoon. Parsley. Olives, 3. Add 1/4 teaspoon of mustard in making the mayonnaise for tartar sauce. To this add the remaining ingredients, all chopped fine, using just enough parsley to give color. Any one of the ingredients may be omitted or more may be added, such as chopped green peppers, chopped water-cress or chopped onion. TYROLIENNE SAUCE. Tomato soup, 1 can. Whipped cream, 1/2 CUP- Mayonnaise dressing, 1 cup. Salt and paprika

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