Sauce Piquante for cold Meat, Game, Poultry, Fish, &c. or Salads (No. 359)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (19)

the yelks of two eggs that have been boiled hard (No. 547) ↝ Egg, whole, raw [Eggs and omelets]
a mustard-spoonful of made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
two table-spoonfuls of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
three table-spoonfuls of vinegar ↝ Vinegar [Mustard and other condiments]

Optional additions

an anchovy
a table-spoonful of mushroom catchup ↝ Mushrooms, raw [Other vegetables and combinations]
walnut pickle ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
finely-chopped parsley ↝ Parsley, raw [Not included in a food category]
grated horseradish ↝ Horseradish [Mustard and other condiments]
young onions minced ↝ Onions, young green, tops only [Vegetables and Vegetable Products]
burnet (No. 399)
horseradish (No. 399*, or No. 402) ↝ Horseradish [Mustard and other condiments]
tarragon ↝ Parsley, raw [Not included in a food category]
elder vinegar (No. 396)
Cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
minced pickles ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
capers ↝ Capers, canned [Spices and Herbs]

Instructions (4)

Pound in a mortar the yelks of two eggs that have been boiled hard (No. 547), with a mustard-spoonful of made mustard, and a little pepper and salt.
Add two table-spoonfuls of salad oil; mix well.
Then add three table-spoonfuls of vinegar.
Rub it up well till it is quite smooth, and pass it through a tamis or sieve.

Original Text

Sauce Piquante for cold Meat, Game, Poultry, Fish, &c. or Salads.—(No. 359. See also No. 372, and Cucumber Vinegar, Nos. 399 and 453.)

Pound in a mortar the yelks of two eggs that have been boiled hard (No. 547), with a mustard-spoonful of made[256] mustard, and a little pepper and salt; add two table-spoonfuls of salad oil; mix well, and then add three table-spoonfuls of vinegar; rub it up well till it is quite smooth, and pass it through a tamis or sieve.

Obs.—To the above, some add an anchovy, or a table-spoonful of mushroom catchup, or walnut pickle, some finely-chopped parsley, grated horseradish, or young onions minced, or burnet (No. 399), horseradish (No. 399*, or No. 402), or tarragon, or elder vinegar (No. 396), &c., and Cayenne or minced pickles, capers, &c. This is a piquante relish for lobsters, crabs, cold fish, &c.

Notes

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