 |
 |
Free Books / Cooking / The Post-Graduate Cookery Book / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Sauces Froides - Cold Sauces |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / The Post-Graduate Cookery Book / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Sauces Froides - Cold Sauces |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "The Post-Graduate Cookery Book", by Adolphe Meyer. Also available from Amazon: The Post-Graduate Cookery Book.
Put into a bowl 4 egg yolks, a pinch of white pepper and a teaspoonful of salt. Stir vigorously, add a dash of vinegar, and then slowly drop by drop I pint of olive oil, adding from time to time a dash of vinegar, or, if preferred, lemon juice.
A teaspoonful of English mustard may be added to the yolks at the same time with the salt; this, however, is not necessary.
Prepare the mayonnaise sauce with tarragon vinegar, and add some chapped tarragon when the sauce is finished.
Add to the above quantity of Mayonnaise Sauce 2 teaspoon-fuls each of French Mustard and chopped parsley, I teaspoon-ful each of finely chopped gherkins, capers and chervil, and at last 1/2 teaspoonful of chopped tarragon leaves.
Note. - It is optional to add a little finely chopped shallots and anchovy essence.
Rub the yolks of 4 hard-boiled eggs through a fine sieve, place them in a bowl with I tablespoonful of French mustard, and dilute with the same amount of tarragon vinegar. Chop fine the fillets of 2 anchovies and add; then add little by little 3 gills of olive oil with chopped herbs, as for Tartar Sauce.
Reduce I pint of tomato sauce to a good consistency, and while hot, add I pint of mayonnaise; then strain and put on ice to cool. Season highly with paprika, and finish with 2 gills of whipped cream.
Throw into boiling water I handful each of chervil, chives, spinach and tarragon and 2 handfuls of parsley. Drain and refresh in cold water, press to free from humidity; then pound in the mortar and rub through a fine sieve; add the puree to I quart of mayonnaise, and finish with a half pint of whipped cream.
Shred fine the outer rind of I orange and I lemon; then parboil in boiling water, and drain.
Dilute 2 gills of currant jelly and I tablespoonful of English mustard with the juice of the orange and lemon and 1/2 gill of port wine, adding a pinch of salt and a little cayenne pepper.
Mix I tablespoonful of grated horseradish to 1/2 pint each of apple and Mayonnaise sauce. Serve cold.
Same as Swedish Sauce, with the addition of 4 or 5 table-spoonfuls of whipped cream.
Continue to:
recipes, cooking, consomme, deserts, entrees, game, salads, soups, vegetables, sauces, deserts, cook book
|
|
|
|
 |
|