94. CAMBRIDGE SAUCE

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

the yolks of six eggs boiled hard ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the fillets of four anchovies, cleaned
a tablespoonful of French capers ↝ French toast, NFS [Pancakes, waffles, French toast]
some tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
chives ↝ Chives, raw [Vegetables and Vegetable Products]
a little burnet, blanched
a teaspoonful of English mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
the same quantity of French ↝ Mustard greens, raw [Vegetables and Vegetable Products]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
good salad-oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a little Tarragon-vinegar
some chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (7)

Take the yolks of six eggs boiled hard, the fillets of four anchovies, cleaned, and put them into a mortar, with a tablespoonful of French capers, some tarragon, chervil, chives, and a little burnet, blanched.
Pound these well together with a teaspoonful of English mustard, the same quantity of French, and some pepper and salt.
Moisten with good salad-oil, and a little Tarragon-vinegar, taking care that the sauce be kept rather thick.
Having sufficiently moistened the sauce, take it out of the mortar into the tammy placed over a dish for that purpose, and proceed to rub the sauce through the tammy in the same manner as a purée.
Pass back the part of a knife along the under part of the tammy, in order to detach therefrom any adhesive particles.
Take the sauce up into a small basin, to be kept on the ice till wanted for use, and just before sending to table add some chopped parsley.
Observe, that this sauce be kept about the same degree of thickness as reduced Velouté sauce, salt must be used in moderation, owing to the presence of anchovies in the composition.

Original Text

94. CAMBRIDGE SAUCE.
TAKE the yolks of six eggs boiled hard, the fillets of four anchovies, cleaned, and put them into a mortar, with a tablespoonful of French capers, some tarragon, chervil, chives, and a little burnet, blanched; pound these well together with a teaspoonful of English mustard, the same quantity of French, and some pepper and salt; moisten with good salad-oil, and a little Tarragon-vinegar, taking care that the sauce be kept rather thick. Having sufficiently moistened the sauce, take it out of the mortar into the tammy placed over a dish for that purpose, and proceed to rub the sauce through the tammy in the same manner as a purée; pass back the part of a knife along the under part of the tammy, in order to detach therefrom any adhesive particles; take the sauce up into a small basin, to be kept on the ice till wanted for use, and just before sending to table add some chopped parsley. Observe, that this sauce be kept about the same degree of thickness as reduced Velouté sauce; salt must be used in moderation, owing to the presence of anchovies in the composition.

Notes

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