Cookbook:Nonpareil Sauce (Hartshorne)
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| Nonpareil Sauce (Hartshorne) | |
|---|---|
| Category | Sauce recipes |
| Yield | 500 ml |
| Time | 30 minutes |
| Difficulty |  |
Cookbook | Ingredients | 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.