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Emily Netuzed recipe book, August 1874
Page 53
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Lady C.C. Mayonnaise Sauce (Lady [illegible]) Put into an earthen [illegible] the Yolk of an Egg Pepper, Salt & alittle Vinegar, turn & mix all well together while stirring, add by degrees a good Tablespoonful of Salad [illegible], & when well mixed add more Vinegar (Tarragon is best) according to taste, stirring & mixing the whole well together for 1/4 of an hour. The Sauce may be flavoured & coloured with finely chopped Parsley or Fennel, or young Chives or a Clove of Garlic. If [illegible] be used then fennel is best, if cold [illegible] then Parsley for the Mayonnaise & the [illegible] of Sauce in proportion to the size of the Mayonnaise "[illegible]" (Mrs. Millington) 1 Gallon of Brandy, 1 oz Cinnamon, 1 oz Cloves, 1 oz [Cardamums?]
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Lady C.C. Mayonnaise Sauce (Lady [illegible]) Put into an earthen [illegible] the Yolk of an Egg Pepper, Salt & alittle Vinegar, turn & mix all well together while stirring, add by degrees a good Tablespoonful of Salad [illegible], & when well mixed add more Vinegar (Tarragon is best) according to taste, stirring & mixing the whole well together for 1/4 of an hour. The Sauce may be flavoured & coloured with finely chopped Parsley or Fennel, or young Chives or a Clove of Garlic. If [illegible] be used then fennel is best, if cold [illegible] then Parsley for the Mayonnaise & the [illegible] of Sauce in proportion to the size of the Mayonnaise "[illegible]" (Mrs. Millington) 1 Gallon of Brandy, 1 oz Cinnamon, 1 oz Cloves, 1 oz [Cardamums?]
Szathmary Culinary Manuscripts and Cookbooks
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