Chapter IV · Cold Sauces and Compound Butters · No. 131
Built upon: No. 132Vincent Sauce
131—Green Sauce
Take the necessary quantity of thick Mayonnaise and spicy seasoning, and add to these, per pint of sauce, one-third pint of herb juice, prepared as indicated hereafter (No. 132, Vincent Sauce).
This is suitable for cold fish and shell fish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 131, p. 51. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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