Green sauce

From Modern culinary art (1937).

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A historical recipe

Modern culinary art, by Henri-Paul Pellaprat (1937).

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 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
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.

Add to the Mayonnaise a mash of fine herbs obtained in whiting in salted water a mixture of chervil, tarragon, spinage and watercress, strained through fine tammy.
Sauce Rémoulade.
— Mayonnaise with mustard.
Two spoonful capers, gherkins, and fine herbs are added, all very finely chopped and well wringed in a cloth to extract the liquid which would render the sauce somewhat soft.
Sauce Tartare.
— Same proceeding as for the Rémoulade.
Make the Mayonnaise with two hard-boiled eggyolks and 2 raw eggyolks.
Same fine herbs and garnishings as for the Rémoulade.