Cold Dutch or American Sauce, for Salads of Dressed Vegetables, Salt Fish, or Hard Eggs from Modern
Put into a saucepan three ounces of good butter very smoothly blended with a quite small teaspoonful of flour, and add to them a large wineglassful of cold water, half as much sharp vinegar (or ver...
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Cooking tools:
- Saucepan
- Spoon
Ingredients
- salt
- lemon-juice
- vinegar
- cold water
- flour
- butter
- potatoes
- eggs
- isinglass
- parsley
- tarragon
- salt-fish
- cayenne
- fresh eggs
- custard
- salad
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