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Sauce Gaillarde

A historical recipe from The soup and sauce book, by Elizabeth Douglas.

A historical recipe

The soup and sauce book, by Elizabeth Douglas. Project Gutenberg eBook #68446.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The soup and sauce book, by Elizabeth Douglas. Digitised by Project Gutenberg, eBook #68446 (https://www.gutenberg.org/ebooks/68446). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 2 hard boiled eggs 2 gherkins 4 small pickled onions A little tarragon and chervil Oil Vinegar Crush the yolks and add to them the whites, gherkins, onions, tarragon and chervil finely chopped.
  2. Add oil very slowly, turning continually from left to right until the quantity of sauce required has been made.
  3. Add one or two table-spoons of vinegar.
  4. Salt, pepper and a little mustard.