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Updated: May 12, 2025
134. =Remolade.= Beat a fresh raw egg, add to it a teaspoonful of mixed mustard, and three tablespoonfuls of oil; when smooth add just enough vinegar to change the color slightly. 135. =Sweet Sauce.= Mix well two tablespoonfuls of oil, the raw yolk of one egg, a saltspoonful of salt, a half that quantity of pepper, one tablespoonful of vinegar, and a dessertspoonful of moist sugar.
137. =Green Remolade.= One dessertspoonful each of chopped tarragon, chives, and sorrel, pounded in a mortar; add a saltspoonful of salt, half that quantity of mignonette pepper, one tablespoonful of mixed mustard, a gill of oil, and the raw yolks of three eggs; when pounded quite smooth, dilute it with a little vinegar, and strain it through a sieve.
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