Vinaigrette Sauce

Ingredients

• vinegar
• oil
• salt
• pepper

Method

1. 1

   Mix vinegar, oil, salt, and pepper together until well combined.

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 117. The excerpt below is the record exactly as published.

vinegar, salt' and pep¬ per, chopped onions, parsley, separately. Moderne, Cut round, mad. sa. w. sliced mu. and truf. Montpensier, In squares, cov. mixed Bearnaise sa. w. All. sa. Poulette, In small squares, Paulette sa., fi-her. Pressee, same chesse, pressed. Ravigotte, In squares, hot or cold, Ravigote sa. — 243 — GANCEL’S CULINARY ENCYCLOPEDIA Renaissance, In squares, mad. sa. w. mu., truf., cock’s combs and kidneys, quen. crawfish crust. Sauce, Gar. and sa. according to article. Tortilliere, Tortue sa. w. Zingara sa., add lemon peel in jul. gar. w. hard boiled eggs cut in four, crust. Tortue, Turtle style, same gar. Renaissance w. tortue sa. Valois, Cov. w. Valoise sa. w. shrimp butter and shrimps. Vinaigrette, Boiled, vinaigrette sauce. HEARTS— Coeurs The hearts of beef, veal, mutton and lamb are pre¬ pared like other meats such as: saute, broiled, braised and stuffed. They are served with vegetables or differ¬ ent sauces and purees. Bourgeoise, Braised w. gar. bourgeois© (See Beef). Bourguignonne, Braised w. red wine, gar. w. salt pork, mu. and glazed small onions. Braise, ‘‘Braised” or stuffqd, gar. and sa. optional. Grille (Broiled), Sliced, sea. w. butter or sa. Saute, Sliced fried quickly w. mu., fi-her. Stew, Cut in squares saute w. brown sa., mu., onions or vegetables. KIDNEYS — Rognons All kidneys of quadrupeds are edible. Pig, veal and lamb are preferred. Veal kidneys include the meat surrounding them. The gravy of kidneys should never be cooked in the same sauce pan where the kidneys have been fried. Kidneys contain the taste of “sui gen¬ eris”; they should be drained, then fried and put into the gravy which should be prepared in advance. Veal kidneys can be prepared this way, by cutting them care¬ fully and taking out the center nerve which is always impregnated with alkali. Amiral, Broiled or saute, gar. w. cock’s kidneys, truf., mad. sa. Bercy, Broiled Or saute w. Bercy butter on toast. Berichonne, Saute w. salt pork, sliced mu. Bordelaise sa. or broiled cepes and marrow. — 244 — LIGHTS Bordelaise, Saute w. cepes Bordelaise or Bordelaise sa. w. marrow. Bourguignonne, Saute w. salt' pork, mu. glazed onions, Bourguignonne sa. Brochette, Split and broiled on skewer w. Maitre d’Ho- tel butter, gar. facultative or thi. sliced on skewer be¬ tween salt pork and mu. breaded w. butter and broiled. Gar. and sa. optional. Carvalho, Split in two; saute on toast, mu. and truf. on top, mad. sa., buttered. Casserole or Cocotte, Generally veal kidney, w. fat gar. and sa. (Cooked in earthen pot). Champignon, Sliced w. mu., mad. sa. Chasseur (Hunter style), Saute w. Chasseur sa. Chateaubriand, Broiled, Chateau sa., gar. w. Chateau pot. Chipolata, Whole or sliced gar. Chipolata (See Beef). Creole, Saute or split in two, Creole sa. or Creole rice. Croute, Saute, gar. and sa. served in crustade. Curry, Saute in border of rice w. curry, thi. curry sa. Espagnole (Spanish style), Sliced, broiled on broiled sliced tom. Maitre d’Hotel butter w. sweet pepper

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