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Vinaigrette, Sauce a la
From Cassell's dictionary of cookery, 1892
Serves 6
When used with cold meat, the addition of a few capers to the sauce is a great improvement.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2222. The excerpt below is the record exactly as published.
Vinaigrette, Sauce a la.— This is a sauce much used in Paris for cold viands. Sauce a la vinaigrette is composed of salad oil, vinegar, finely-chopped parsley, and shallots, onions, or chives, with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.