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169. Mint Sauce |
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169. Mint Sauce |
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This section is from the book "The Table: How To Buy Food, How to Cook It, and How to Serve It", by Alessandro Filippini. Also available from Amazon: The Table: How To Buy Food, How To Cook It And How To Serve It.
Take one-quarter of a bunch of finely minced mint-leaves, moistening with half a cupful of water and half a cupful of broth (No. 99), or consomme (No. 100); add four tablespoonfuls of vinegar, a tablespoonful of salt, and half an ounce of sugar; stir well and serve in a sauce-bowl.
Continue to:
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