Verte Sauce from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take two or three good sprigs of parsley, tarragon, chervil, and also one of fennel if you can get it, wash them well and put them into a stewpan with cold water to cover, add one small peeled esch...
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Cooking tools:
- Saucepan
- Pot
- Mixing bowl
- Colander
- Kitchen towel
- Chef's knife
- Cutting board
- Mortar and pestle
- Fine-mesh sieve
- Spoon
- Measuring spoon
Ingredients
- chervil
- fennel
- parsley
- tarragon
- soda
- water
- cold water
- eschalot
- french capers
- yolks of eggs
- gorgona anchovies
- herbs quite dry
- mayonnaise
- salad oil
- marshall’s apple green
- french gherkins
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