Sauce Piquante, to serve cold

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 13 days ago
Not a recipe: No

Ingredients (14)

all sorts of garden-herbs ↝ Cress, garden, raw [Vegetables and Vegetable Products]
thyme ↝ Thyme, fresh [Spices and Herbs]
sage ↝ Spices, sage, ground [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
half a clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
two shalots
a small tea-spoonful of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
salad oil ↝ Oil, sesame, salad or cooking [Fats and Oils]
a little vinegar ↝ Vinegar [Mustard and other condiments]
the squeeze of a lemon ↝ Lemon, raw [Citrus fruits]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
an anchovy

Instructions (4)

Shred very fine all sorts of garden-herbs, thyme, sage, parsley, chervil, half a clove of garlic, and two shalots.
Dilute the whole with a small tea-spoonful of mustard, salad oil, a little vinegar, the squeeze of a lemon.
Add a little salt and cayenne.
You may add an anchovy.

Original Text

Sauce Piquante, to serve cold.

Shred very fine all sorts of garden-herbs, thyme, sage, parsley, chervil, half a clove of garlic, and two shalots; dilute the whole with a small tea-spoonful of mustard, salad oil, a little vinegar, the squeeze of a lemon; add a little salt and[206] cayenne. You may add an anchovy: this is excellent with cold partridge or game, or any hot or cold veal.

Notes

—