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Classic
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page 127
SAUCE R‰MOLADE
Given Mrs. W. W. Massie at Hotel Belle Vue,
Munich
Put the yolks of 4 eggs in a bowl with 1/2 teaspoon each of salt and pepper.
Beat in olive oil until it thickens; then pour in 3 tablespoons tarragon vinegar
and oil alternately until half a litre (1/2 pt.) of oil has been used. Chop fine
5 eschalots (a kind of onion),
1 tablespoon of capers,
5 small cucumber pickles,
A little tarragon and spinach.
Beat them together with 1 tablespoon of mustard into the prepared sauce. Add the
juice of 1/2 lemon and a little cayenne pepper, as this sauce should be piquant.
Excellent for cold chicken or meats.
SAUCE FOR XALAPA
BOUDINS
Yolks of 3 eggs. Place bowl over top of tea-kettle and stir till it begins to
thicken. Then add teaspoon of butter; stir until melted. Stir in 6 more
teaspoons of butter the same way. Then add 1/2 pint of cream, little by little,
till all is used.
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