Sauce d’Argenteuil

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 (8)
Instructions (3)
  1. Pound three hard-boiled yolks of egg to a paste and work into it a sherry glassful of salad oil, a teaspoonful of mustard, a saltspoonful of pepper, and one of salt.
  2. Mix thoroughly, and add a tablespoonful of cold velouté, finishing with a teaspoonful of tarragon vinegar and a dessertspoonful of chopped parsley.
  3. Serve very cold.
Original Text
Sauce d’Argenteuil:—Pound three hard-boiled yolks of egg to a paste and work into it a sherry glassful of salad oil, a tea- spoonful of mustard, a saltspoonful of pepper, and one of salt; mix thoroughly, and add a tablespoonful of cold velouté, finishing with a teaspoonful of tarragon vinegar and a dessert- spoonful of chopped parsley. Serve very cold.
Notes
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