216 Cambridge Sauce

Name: Cambridge Sauce
Cuisine: France
Ingredients: parsley; cayenne; vinegar; oil; tarragon; chives; chervil; mustard; eggs; fillets of anchovy; capers

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Finely pound 6 yolks of hard boiled eggs together with 4 well washed fillets of anchovy, 1