Sauce à-la-Remoulade. No. 3

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for serving
Instructions (8)
  1. Bruise two yolks of eggs boiled hard very fine with a tea-spoonful of cold water.
  2. Add a tea-spoonful of mustard and two table-spoonfuls of salad oil.
  3. When these are well mixed, add a tea-spoonful of chopped parsley, one clove of shalot, and a little tarragon.
  4. Chop these very fine and mix well.
  5. Then add three table-spoonfuls of vinegar and one of cream.
  6. Cut the chicken or lobster in small thick pieces (not sliced).
  7. Place the chicken or lobster, with small quarters of lettuces and hard eggs quartered, alternately, so as to fill the dish in a varied form.
  8. Pour the sauce over it.
Original Text
Sauce à-la-Remoulade. No. 3.—For cold Chicken, or Lobster Salad. Two yolks of eggs boiled hard must be bruised very fine, with a tea-spoonful of cold water; add a tea-spoonful of mustard, and two table-spoonfuls of salad oil. When these are well mixed, add a tea-spoonful of chopped parsley, one clove of shalot, and a little tarragon; these must be chopped very fine, and well mixed; then add three table-spoonfuls of vinegar and one of cream. The chicken or lobster should be cut in small thick pieces (not sliced) and placed, with small quarters of lettuces and hard eggs quartered, alternately, so as to fill the dish in a varied form. The sauce is then poured over it. [208]
Notes
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