Cookbook:Nonpareil Sauce (Hartshorne)
| Nonpareil Sauce (Hartshorne) | |
|---|---|
| Category | Sauce recipes |
| Yield | 500 ml |
| Time | 30 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sauces
Nonpareil sauce is a tangy sauce that can be used for a number of meat and fish dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne's the Household Cyclopedia.[1]
Ingredients
[edit | edit source]- 1 slice of ham, chopped fine
- 1 breast of roasted fowl, chopped fine
- 1 pickled cucumber, chopped fine
- 1 hard-boiled egg yolk, minced
- 1 anchovy, minced
- 1 tsp parsley, minced
- 1 shallot, chopped fine
- 200 ml catsup (ketchup)
Procedure
[edit | edit source]- Combine all the ingredients together.
- Boil this mixture until warm and serve.
References
[edit | edit source]- ↑ Hartshorne, Henry (1881). The Household Cyclopedia. p. 321.