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Prince of Wales Sauce


1 dessert spoon each of chopped tarragon, parsley and chervil, which have been parboiled and well drained
2 anchovies
1 dessert spoon capers
2 yolks of hard-boiled eggs
1 teaspoon French mustard
salt
cayenne
2 raw egg yolks
1/2 gill tarragon vinegar
1-1/2 gills salad oil

(for grilled or fried meats, or fish)

Pound the herbs, anchovies, capers, and yolks of hard-boiled eggs. Add the French mustard, salt and cayenne. Mix well. Work in carefully the raw egg yolks, the vinegar and oil. Rub through a fine sieve.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.