Chapter IV · Cold Sauces and Compound Butters · No. 133
133—Cambridge Sauce
Pound together the yolks of six hard-boiled eggs, the washed and dried fillets of four anchovies, a teaspoonful of capers, a dessertspoonful of chervil, tarragon, and chives, mixed. When the whole forms a fine paste, add one tablespoonful of mustard, one-fifth pint of oil, one tablespoonful of vinegar, and proceed as for a Mayonnaise. Season with a little cayenne; rub through tammy, applying pressure with a spoon, and put the sauce in a bowl. Stir it awhile with a whisk to smooth it, and finish with one teaspoonful of chopped parsley.
It is suited to cold meats in general; in fact, it is an Anglicised version of Vincent Sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 133, p. 52. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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