Ashée Sauce

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 15 min Total: 15 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

some pickle cucumbers chopped small ↝ Pickles, cucumber, sour [Vegetables and Vegetable Products]
capers ↝ Capers, canned [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
eschallots
breast of a fowl ↝ Pheasant, breast, meat only, raw [Poultry Products]
lean of ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
yolks and whites of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
a good-seasoned cullis
a little mushroom ketchup ↝ Ketchup [Tomato-based condiments]

Instructions (5)

Chop the pickle cucumbers small.
Add capers, parsley, eschallots, breast of a fowl, lean of ham, carrots, and yolks and whites of eggs.
Add a good-seasoned cullis and a little mushroom ketchup.
Simmer all together for a quarter of an hour.

N. B.

The ham, fowl, egg, and carrot to be boiled before they are chopped.

Original Text

Ashée Sauce.

Take some pickle cucumbers chopped small, then capers, parsley, eschallots, breast of a fowl, lean of ham, carrots, and yolks and whites of eggs. Then add to them a good-seasoned cullis and a little mushroom ketchup. Simmer all together a quarter of an hour.

N. B. The ham, fowl, egg, and carrot to be boiled before they are chopped.

Notes

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