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X. Marcel Boulestin

Sauce Rémoulade

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Preparation info
    • Difficulty

      Easy

Appears in
Simple French Cooking for English Homes
Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

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Method

Chop the yolks of two eggs, mix them with two raw ones, salt, pepper, mustard, parsley and tarragon, oil and

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