. High living; recipes from southern climes . GARLIC SAUCE — Grate a clove of garlic, and add the yolk of one egg; rubsmooth, and add one tablespoonful of bread crumbs which have been soaked in milk andsqueezed dry, a pinch of salt and cayenne pepper. Stir in from seven to eight spoon-fuls of olive oil and the juice of one lemon. If it is too thick, add a little water. MAYONNAISE VERTE—Take the yolks of two raw eggs, the yolk of onehard-boiled egg, three gherkins, two anchovies, large bunch of parsley chopped veryfine, salt and cayenne to taste. Put all the ingredients (except the raw eggs) in
. High living; recipes from southern climes . GARLIC SAUCE — Grate a clove of garlic, and add the yolk of one egg; rubsmooth, and add one tablespoonful of bread crumbs which have been soaked in milk andsqueezed dry, a pinch of salt and cayenne pepper. Stir in from seven to eight spoon-fuls of olive oil and the juice of one lemon. If it is too thick, add a little water. MAYONNAISE VERTE—Take the yolks of two raw eggs, the yolk of onehard-boiled egg, three gherkins, two anchovies, large bunch of parsley chopped veryfine, salt and cayenne to taste. Put all the ingredients (except the raw eggs) into amortar and mash thoroughly; then pass through a sieve, add the eggs and a smallquantity of mayonnaise, and a dash of tarragon vinegar. SALZA—Take a cupful each of tomatoes, onions and green peppers (fromwhich the seeds have been removed); scald and skin the tomatoes, and skin the pep-pers by blistering on a hot stove. Chop all together, adding salt and enough olive oilto moisten. This can be eaten hot or cold on fish or cold CHILE SAUCE FOR FISH —Mash to a paste one clove of chopped garlicand two red peppers, softened in boiling water and rubbed through a sieve; add a littleof the water, sak, and one tablespoonful of vinegar. Have heating in the frying-pan one cupful of olive oil, and add the pepper pulp. Cook any fish in this sauce. KAIHELO OR FISH SAUCE (Hawaiian) —Grate a cocoanutand place the meat in a sauceboat. Chop one pound of cooked shrimps,moisten with the cocoanut water, put in a cheese-cloth and squeezeevery bit of the juice over the cocoanut, and serve.
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectc, booksubjectcookery
