Herb Sauce for Cold Meats (mid 1800’s)
Mix 1/2 tsp. each chopped chervil, tarragon, pimpernel, chives and parsley. Mix in 2 mashed egg noodles, 1 tsp. prepared mustard, 1 tsp. melted butter, 1 tsp. vinegar, dash of salt and white pepper. Stir 5 min. Stir in cream or milk 1 Tbsp. at a time until as thick as cream.
Source: Helen Lyon Adamson, “Grandmother in the Kitchen,” 1965
Mix 1/2 tsp. each chopped chervil, tarragon, pimpernel, chives and parsley. Mix in 2 mashed egg noodles, 1 tsp. prepared mustard, 1 tsp. melted butter, 1 tsp. vinegar, dash of salt and white pepper. Stir 5 min. Stir in cream or milk 1 Tbsp. at a time until as thick as cream.
Source: Helen Lyon Adamson, “Grandmother in the Kitchen,” 1965
