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Sauce livournaise

Serves 4
📖 From Mrs. Ericsson Hammond's salad appetizer cook book ... A carefully composed supplement book containing illustrations, menus, excellent recipes of appetizers, salads, and a variety of different ... (1924)

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Ingredients

  • • None Put two yolks of eggs in an enamel bowl on cracked ice; add a
  • • None half teaspoon of salt, a spoon of mustard, a pinch of cayenne pepper,
  • • None a saltspoonful of nutmeg, a squeeze of an onion, and a half teaspoon
  • • None of anchovy paste.

Instructions

Step 1. add one teaspoon of cream to the eggs; with a whisk stir it very

Step 2. rapidly; add the lemon juice and the yolks [if it gets two thick add

Step 3. a little more whipped cream]. When the sauce is ready leave stand

Step 4. on ice until ready to serve. In the meantime shred five fillets of

Step 5. anchovy in narrow strips, Julienne style, add this to the dressing

Step 6. with a half cup of whipped cream and a tablespoon of finely chopped parsley. This sauce is served with cold egg or fish dishes.