SAUCE MOUTARDE, OR MUSTARD SAUCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Into about half a pint of good butter sauce, mix two tablespoonfuls of prepared English mustard and one of French ditto.
  2. Make the sauce hot, and serve.
  3. This sauce is seldom used for any other dish than broiled herrings.
Original Text
SAUCE MOUTARDE, OR MUSTARD SAUCE. Into about half a pint of good butter sauce, mix two tablespoonfuls of prepared English mustard and one of French ditto; make the sauce hot, and serve. This sauce is seldom used for any other dish than broiled herrings.
Notes
—