Vinaigrette Sauce

Ingredients

• half a pint sweet oil
• two tablespoons of vinegar
• pepper
• salt
• chopped shallots
• a little chopped parsley

Method

1. 1

   Mix sweet oil, vinegar, pepper, salt, and chopped shallots to taste.

2. 2

   Beat well with a wire whip and serve immediately.

As published

This recipe was extracted from Kirmess cook book (1907), page 109. The excerpt below is the record exactly as published.

VINAIGEBTTB SAUCE. Mrs. Seelefs Cook Book. Mix half a pint sweet oil, two tablespoons of vine- gar, i>epper, salt, and chopped shallots to the taste. 250 KIRMESS COOK BOOK. and a little chopped parsley. Beat well with wire whip and serve immediately. FISH BAUCE. A very delicious sauce to serve with baked fish, and one which is not as well known at the every-day dinner as it should be, is made as follows: Cream half a cupful of butter, working into it as much lemon juice as it will take. When it is light and creamy beat in three tablespoonfuls of finely chopped, pickled walnuts and one tablespoonful of minced parsley. CHEESE SAUCE. Mrs. SeeUys Cook Book. Mix two tablespoonfuls of butter and one table- spoonful of flour, add one cup of cream, and stir over the fire until all begins to thicken. Stir in three tablespoonfuls of Swiss cheese, a little white pepper

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