Reference > Farmer's Cookbook > FISH AND MEAT SAUCES > Sauce Tyrolienne
  Hot Mayonnaise Creole Sauce  
CONTENTS · BIBLIOGRAPHIC RECORD

Sauce Tyrolienne

To three-fourths cup Mayonnaise add one-half tablespoon each finely chopped capers and parsley, one finely chopped gherkin, and one-half can tomatoes, stewed, strained, and cooked until reduced to two tablespoons. Serve with any kind of fried fish.


CONTENTS · BIBLIOGRAPHIC RECORD
  Hot Mayonnaise Creole Sauce  
 
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