Sauce for Lobster, &c. (No. 285)

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 (10)

yelks of two hard-boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a tea-spoonful of water ↝ Water, tap [Tap water]
the soft inside and the spawn of the lobster ↝ Lobster [Shellfish]
a tea-spoonful of made mustard ↝ Mustard spinach, (tendergreen), raw [Vegetables and Vegetable Products]
two table-spoonfuls of salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
five of vinegar ↝ Vinegar [Mustard and other condiments]
a very little Cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
some salt ↝ Salt, table, iodized [Spices and Herbs]

Optional additions

elder or tarragon vinegar (No. 396)
anchovy essence (No. 433) ↝ Fish, anchovy [Fish]

Instructions (3)

Bruise the yelks of two hard-boiled eggs with the back of a wooden spoon, or rather pound them in a mortar, with a tea-spoonful of water, and the soft inside and the spawn of the lobster.
Rub them quite smooth, with a tea-spoonful of made mustard, two table-spoonfuls of salad oil, and five of vinegar.
Season it with a very little Cayenne pepper, and some salt.

Original Text

Sauce for Lobster, &c.—(No. 285. See also No. 372.)

Bruise the yelks of two hard-boiled eggs with the back of a wooden spoon, or rather pound them in a mortar, with a tea-spoonful of water, and the soft inside and the spawn of the lobster; rub them quite smooth, with a tea-spoonful of made mustard, two table-spoonfuls of salad oil, and five of vinegar; season it with a very little Cayenne pepper, and some salt.

Obs.—To this, elder or tarragon vinegar (No. 396), or anchovy essence (No. 433), is occasionally added.

Notes

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