Chapter IV · Cold Sauces and Compound Butters · No. 136
136—Mint Sauce
Cut finely, Julienne-fashion, or chop, two oz. of mint leaves. Put these in a bowl with a little less than one oz. of white cassonade or castor sugar, one-quarter pint of fresh vinegar, and four tablespoonfuls of water.
Special sauce for hot or cold lamb.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 136, p. 52. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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