Cold Sauce for Fish

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

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

Ingredients (7)

a fresh egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
2 tablespoonfuls of olive oil ↝ Olive oil [Salad dressings and vegetable oils]
a dessertspoonful of chilli vinegar, or a tablespoonful of tarragon vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
1/2 teacupful of whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a nip of small cress—just the tiny leaves, a tablespoonful—not any stalks (use the cress sold with mustard, but don't use the mustard) ↝ Cress, raw [Other dark green vegetables]

Instructions (3)

Break a fresh egg and put it into a basin.
Stir with a wooden spoon and add gradually 2 tablespoonfuls of olive oil and a dessertspoonful of chilli vinegar, or a tablespoonful of tarragon vinegar.
If you do not use chilli vinegar add a little pepper; add salt, 1/2 teacupful of whipped cream and a nip of small cress—just the tiny leaves, a tablespoonful—not any stalks (use the cress sold with mustard, but don't use the mustard).

Original Text

Chilli Sauce for Filleted Sole. (I. Emslie. 1888.)
See Fillets of Sole No. 5, under Fish.
Cold Sauce for Fish. (I. Emslie. 1888.)
Break a fresh egg and put it into a basin. Stir with a wooden spoon and add gradually 2 tablespoonfuls of olive oil and a dessertspoonful of chilli vinegar, or a tablespoonful of tarragon vinegar. If you do not use chilli vinegar add a little pepper; add salt, ½ teacupful of whipped cream and a nip of small cress—just the tiny leaves, a tablespoonful—not any stalks (use the cress sold with mustard, but don't use the mustard).

Notes

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