101. PROVENCALE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (14)

four yolks of hard boiled eggs ↝ Egg, yolk only, raw [Eggs and omelets]
four anchovies
a spoonful of capers ↝ Capers, canned [Spices and Herbs]
some tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
burnet
parsley ↝ Parsley, raw [Not included in a food category]
a clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a gill of salad-oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a tablespoonful of Tarragon-vinegar
a little lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a spoonful of chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (4)

Pound four yolks of hard boiled eggs, together with four anchovies, a spoonful of capers, some tarragon, chervil, burnet, parsley, a clove of garlic, pepper and salt, a gill of salad-oil, and a tablespoonful of Tarragon-vinegar.
Rub the whole through a tammy with a wooden spoon and for a purée.
Add a little lemon-juice, and serve.
This kind of sauce is well adapted to be served with broiled eels or fowls, and more especially with fish salads; in which case, a spoonful of chopped parsley should be added.

Original Text

101. PROVENCALE SAUCE.
POUND four yolks of hard boiled eggs, together with four anchovies, a spoonful of capers, some tarragon, chervil, burnet, parsley, a clove of garlic, pepper and salt, a gill of salad-oil, and a tablespoonful of Tarragon-vinegar; rub the whole through a tammy with a wooden spoon and for a purée; add a little lemon-juice, and serve.
This kind of sauce is well adapted to be served with broiled eels or fowls, and more especially with fish salads; in which case, a spoonful of chopped parsley should be added.

Notes

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