35. RUSSIAN SAUCE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (10)

tarragon, chervil, and parsley, in equal proportions ↝ Parsley, raw [Not included in a food category]
tarragon, chervil, and parsley, in equal proportions ↝ Parsley, raw [Not included in a food category]
tarragon, chervil, and parsley, in equal proportions ↝ Parsley, raw [Not included in a food category]
reduced Velouté sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
two yolks of eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little grated horse-radish ↝ Radishes, raw [Vegetables and Vegetable Products]
a pinch of sugar ↝ Sugar, NFS [Sugars and honey]
some pepper ↝ Spices, pepper, black [Spices and Herbs]
lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]

Instructions (3)

Chop and blanch tarragon, chervil, and parsley in equal proportions.
Put these herbs into some reduced Velouté sauce thickened with two yolks of eggs.
Just before using the sauce, add a little grated horse-radish, a pinch of sugar, some pepper, lemon-juice, and a little mustard.

Original Text

35. RUSSIAN SAUCE.
HAVING chopped and blanched some tarragon, chervil, and parsley, in equal proportions, put these into some reduced Velouté sauce thickened with two yolks of eggs. Just before using the sauce, add a little grated horse-radish, a pinch of sugar, some pepper, lemon-juice, and a little mustard.
This sauce is eaten with braized beef.

Notes

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