Mint Sauce
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- two oz. of mint leaves
- one oz. of white cassonade
- one-quarter pint of fresh vinegar
- four tablespoonfuls of water
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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- Cut finely, Julienne-fashion, or chop, two oz.
- of mint leaves.
- Put these in a bowl with a little less than one oz.
- of white cassonade or castor sugar, one-quarter pint of fresh vinegar, and four tablespoonfuls of water.
- Special sauce for hot or cold lamb.
Plating
Cookware for this recipe
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Mixing bowl
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Chef's knife
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Cutting board