Richmond Sauce, for boiled Chicken

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 11 days ago
Not a recipe: No

Ingredients (11)

Half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
the liver of the chicken ↝ Liver, chicken [Liver and organ meats]
a little parsley ↝ Parsley, raw [Not included in a food category]
an anchovy
some caper liquor ↝ Capers, canned [Spices and Herbs]
the yolks of two hard-boiled eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
juice of lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
a piece of butter, about the size of a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Combine cream, chicken liver, parsley, anchovy, caper liquor, egg yolks, pepper, salt, nutmeg, and lemon juice.
Thicken the sauce with a piece of butter about the size of a walnut.
Send it up hot, with the chicken.

Original Text

Richmond Sauce, for boiled Chicken.

Half a pint of cream, the liver of the chicken, a little parsley, an anchovy, some caper liquor, the yolks of two hard-boiled eggs, a little pepper, salt, nutmeg, and juice of lemon, with a piece of butter, about the size of a walnut, to thicken it. Send it up hot, with the chicken.

Notes

—