Wednesday, February 8, 2012

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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