| 324 | 325 | 326 | 327 | 328 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
1
/2 teaspoon
mustard
1
1/2 tablespoons vinegar
1
teaspoon
powdered
sugar
Capers
1
/2 tablespoon
each, finely
chopped
1
/2 teaspoon
salt
Pickles
Few grains
cayenne
Olives
Yolks 2 eggs
Parsley
1
/2 cup olive
oil
1
/2 shallot, finely chopped
1
/4 teaspoon powdered tarragon or 1 tablespoon tarragon vinegar.
6
4
Mix mustard, sugar, salt, and cayenne; add yolks of eggs, and stir until thoroughly mixed,
setting bowl in pan of ice−water. Add oil, at first drop by drop, stirring with a wooden spoon
wire whisk. As mixture thickens, dilute with vinegar, when oil may be added more rapidly.
in cool place until ready to serve, then add remaining ingredients.
or
Keep
6
5
Hot Sauce Tartare
1
/2 cup White
Sauce I
Capers
1
/2 tablespoon
each, finely
chopped
1
/3 cup
Mayonnaise
Pickles
/2 shallot,
1
finely chopped
Olives
1
/2 teaspoon
vinegar
Parsley
Chapter XVIII − FISH AND MEAT SAUCES
323
Page
Quick Jump
|