Green Mousseline Sauce

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • A few sprigs tarragon
  • Yolks of 2 hard cooked eggs
  • 2 anchovy fillets
  • 2 tablespoons cooked spinach
  • ¼ cup cream, whipped
  • ¼ cup White Sauce
  • ¼ teaspoon onion juice
  • ½ cup Mayonnaise
  • 1 tablespoon chopped parsley
  • 1 teaspoon prepared mustard


Soak the tarragon a few minutes in boiling water and drain. Pound in a mortar or chop, with the yolks and anchovies. Add the spinach and the whipped cream and rub the whole through a sieve. Add the White Sauce, any Mayonnaise and the seasoning and serve cold with fish.