No. 15.—Sauce Froide

Preparation info

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Mince quite fine some parsley, chervil, tarragon, chives and burnet; mix them in five or six tablespoonfuls of oil, or three yolks of hard-boiled eggs rubbed down smooth; add two tablespoonfuls of vinegar, some made mustard, salt and pepper; beat all together until it is smooth and thick, and serve in a sauce-boat. A good sauce for fish.