Orehovoi Soouse

Walnut Sauce

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Shell and pound in a mortar about 20 walnuts. Add 1 teaspoon of French mustard, the yolks of 2 hard-boiled eggs, 1 tablespoon of fine brown breadcrumbs, 1 tablespoon of oil and a gill of vinegar. Mix well and serve with boiled or fried fish.