| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Sauce, Cheese/eggs, French |
2 |
Cups |
INGREDIENTS
| 2 |
c |
Mayonnaise |
| 1/2 |
ts |
Anchovy paste ** |
| 3 |
tb |
Sour Pickles; chopped |
| 3 |
tb |
Capers; chopped |
| 3 |
tb |
Fresh herbs***; chopped |
INSTRUCTIONS
NB ** Anchovy paste is made by mashing anchovy fillets.
*** Use herbs such as parsley, chives, tarragon, chervil etc
Make mayonnaise in the usual way. Chop the pickles finely with the capers.
Wash the herbs well, and dry them before chopping them as well. Mix all the
flavouring ingredients with the mayonnaise.
Recipe "Mastering the art of French Cooking" Bech, Bertholle & Child MMed
IMH Georges' Home BBS 2:323/4.4
From: Ian Hoare Date: 05-07-96 Cooking
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb
01, 99
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”