Sauce à-la-Remoulade. No. 2.

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 (10)

a shalot ↝ Shallots, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
scallions
a little bit of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
two anchovies
some capers ↝ Capers, canned [Spices and Herbs]
a little mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
oil ↝ Oil, safflower [Fats and Oils]
vinegar ↝ Vinegar [Mustard and other condiments]
two table-spoonfuls of good cullis

Instructions (2)

Put into a stewpan a shalot, parsley, scallions, a little bit of garlic, two anchovies, some capers, the whole shred very fine.
Dilute it with a little mustard, oil, and vinegar, and two table-spoonfuls of good cullis.

Original Text

Sauce à-la-Remoulade. No. 2.

Put into a stewpan a shalot, parsley, scallions, a little bit of garlic, two anchovies, some capers, the whole shred very fine. Dilute it with a little mustard, oil, and vinegar, and two table-spoonfuls of good cullis.

Notes

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