Home › The Principles of Cookery › Princes' Sauce for Broiled Fish and Salads

Princes' Sauce for Broiled Fish and Salads

Take a small handful of tarragon-leaves, burnet, chervil, and chives. Rinse them, throw them into boiling water, and let them boil gently for a few minutes; pour off the water, and squeeze them in a cloth. Put them in a mortar with three anchovies which have been washed, dried, and freed from bone and skin, the yolks of three hard-boiled eggs, a dessert-spoonful of dry mustard, and a dessert-spoonful of capers. Pound all these ingredients thoroughly in a mortar, add very gradually two raw yolks of eggs, a quarter of a pint of salad-oil, and a quarter of a pint of tarragon vinegar. Rub the sauce through a fine hair sieve, and it is ready for use. Sufficient for a little more than half a pint.