VARIATIONS

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (1)
  1. Green mayonnaise, rémoulade, and ravigote sauces are made in the same way, the colour being produced by the juice of the green herbs pounded, with some spinach or prepared greening if necessary.
Original Text
VARIATIONS. Green mayonnaise, rémoulade, and ravigote sauces are made in the same way, the colour being produced by the juice of the green herbs pounded, with some spinach or prepared greening if necessary.
Notes
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