Green Remoulade

Remoulade Verte

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Hard-Boiled Eggs
  • The Yolk of an Egg
  • A Tablespoonful of Tarragon Vinegar


Agreen remoulade is made in exactly the same manner as the preceding, only colored with the juice of Spinach or Parsley, using about two tablespoonfuls of either.