Oeufs de Vanneaux à l'Irlandaise

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902

Source: The "Queen" cookery books. No.2. ICES
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (10)

Irlandaise sauce

a gill each of rich mayonnaise ↝ Mayonnaise, regular [Mayonnaise]
and stiffly whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a table-spoonful of tarragon vinegar
a dash each of caster sugar ↝ Sugar, NFS [Sugars and honey]
and coralline pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]
just enough vege-table green to bring it to a pale soft green
as many separately cooked and finely shred vegetables (such as young carrots, turnips, peas, cucumber, etc.) as will make up a gill ↝ Raw vegetable, NFS [Other vegetables and combinations]

for serving

some Monaco moulds
a plover's egg in each ↝ Egg, whole, raw [Eggs and omelets]
watercress seasoned with oil, vinegar, salt, and pepper ↝ Watercress, raw [Vegetables and Vegetable Products]

Instructions (4)

Make an Irlandaise sauce by mixing together a gill each of rich mayonnaise, and stiffly whipped cream, a table-spoonful of tarragon vinegar, a dash each of caster sugar and coralline pepper, with just enough vege-table green to bring it to a pale soft green.
Into this stir as many separately cooked and finely shred vegetables (such as young carrots, turnips, peas, cucumber, etc.) as will make up a gill.
With this mixture fill up some Monaco moulds (small truncated cones hollowed out at the top) and put them in the ice cave to set for an hour.
Turn out, place a plover's egg in each, garnish with watercress seasoned with oil, vinegar, salt, and pepper, and serve.

Original Text · last edited 4 days ago

Oeufs de Vanneaux à l'Irlandaise.—Make an Irlandaise sauce by mixing together a gill each of rich mayonnaise, and stiffly whipped cream, a table-spoonful of tarragon vinegar, a dash each of caster sugar and coralline pepper, with just enough vege-table green to bring it to a pale soft green; into this stir as many separately cooked and finely shred vegetables (such as young carrots, turnips, peas, cucumber, etc.) as will make up a gill, and with this mixture fill up some Monaco moulds (small truncated cones hollowed out at the top) and put them in the ice cave to set for an hour. Turn out, place a plover's egg in each, garnish with watercress seasoned with oil, vinegar, salt, and pepper, and serve.

Notes

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