Mousseline Sauce

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (6)

a gill of aspic whipped till stiff and frothy
a gill of mayonnaise sauce ↝ Mayonnaise, regular [Mayonnaise]
a gill of stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a dust of coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
of caster sugar ↝ Sugar, NFS [Sugars and honey]
a small spoonful of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (2)

Stir together a gill of aspic whipped till stiff and frothy, a gill of mayonnaise sauce, and a gill of stiffly whipped cream, with a dust of coralline pepper and of caster sugar, and a small spoonful of vinegar.
Plain, white, green, or red mayonnaise can be used for this.

Original Text · last edited 4 days ago

Mousseline Sauce.—Stir together a gill of aspic whipped till stiff and frothy, a gill of mayonnaise sauce, and a gill of stiffly whipped cream, with a dust of coralline pepper and of caster sugar, and a small spoonful of vinegar. Plain, white, green, or red mayonnaise can be used for this.

Notes

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