Francesco’s Salad Sauce. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Yield: 6.0 persons
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

The yolks of 2 hard-boiled eggs put through a sieve ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the yolk of 1 raw egg ↝ Egg, yolk only, raw [Eggs and omelets]
2 or 3 good tablespoonfuls of the very best fresh olive oil ↝ Olive oil [Salad dressings and vegetable oils]
1/2 teaspoonful of finely chopped onion ↝ Onions, raw [Vegetables and Vegetable Products]
1/2 teaspoonful of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
1 teaspoonful of Reading sauce
the same of vinegar ↝ Vinegar [Mustard and other condiments]
a small 1/4 teacupful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (5)

Put the yolks of 2 hard-boiled eggs through a sieve.
Add the yolk of 1 raw egg and mix well.
Gently work in 2 or 3 good tablespoonfuls of the very best fresh olive oil.
Add 1/2 teaspoonful of finely chopped onion and 1/2 teaspoonful of mustard.
When all are very well mixed, add 1 teaspoonful of Reading sauce, the same of vinegar, and a small 1/4 teacupful of cream.

Original Text

Francesco’s Salad Sauce. No. 2. For Six Persons. (1865.)
The yolks of 2 hard-boiled eggs put through a sieve, and the yolk of 1 raw egg, well mixed, 2 or 3 good tablespoonfuls of the very best fresh olive oil worked gently in, 1/2 teaspoonful of finely chopped onion, 1/2 teaspoonful of mustard.
When all are very well mixed, add 1 teaspoonful of Reading sauce, the same of vinegar, and a small 1/4 teacupful of cream.

Notes

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