Cold sauce Chantilly
From Modern culinary art (1937).
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A historical recipe
Modern culinary art, by Henri-Paul Pellaprat (1937).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Ingredients 3 ingredients
- three spoonful whipped cream
- a spoonful vinegar
- 4 spoonfuls oil
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Very thick Mayonnaise with lemon instead of vinegar.
- Add at last minute three spoonful whipped cream.
- Used for asparagus cold or lukewarm.
- French dressing (sauce vinaigrette).
- — Mix together salt, pepper, fine herbs, oil and vinegar in proportions of a spoonful vinegar for 4 spoonfuls oil.
- Before serving, beat 5 minutes with a whisk or a fork, for mix ingthe lot with oil and vinegar.
- Sauce Ravigote.
- — French dressing (Vinaigrette) with mustard and chopped fine herbs, shallots, onions and some capers.
Plating
Cookware for this recipe
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Whisk
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Chef's knife
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Cutting board