Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoonful of mustard
- one-fifth pint of oil
- one tablespoonful of vinegar
- one teaspoonful of chopped parsley
- four tablespoonfuls of red-currant jelly
- one-fifth pint of port wine
- one teaspoonful of finely-chopped shallots
- one teaspoonful of small pieces of orange rind
- one teaspoonful of mustard
- one pint of very thick mayonnaise
- one-fifth pint of sour cream
- one teaspoonful of chopped fennel
- one-quarter pint of fresh vinegar
- four tablespoonfuls of water
- one pint of cream
- a teaspoonful of capers
- a teaspoonful
- six hard-boiled eggs
- four anchovies
- two tablespoonfuls of vinegar in a basin
- mustard
- vinegar
- cayenne
Directions
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.
134—CUMBERLAND SAUCE
Dissolve four tablespoonfuls of red-currant jelly, to which are added one-fifth pint of port wine, one teaspoonful of finely-chopped shallots, scalded for a few seconds and pressed, one teaspoonful of small pieces of orange rind and as much lemon rind (cut finely, _Julienne-fashion_, scalded for two minutes, well-drained, and cooled), the juice of an orange and that of half a lemon, one teaspoonful of mustard, a little cayenne pepper, and as much powdered ginger. Mix the whole well.
Serve this sauce with cold venison.
135—GLOUCESTER SAUCE
Take one pint of very thick Mayonnaise and complete it with one-fifth pint of sour cream with the juice of a lemon added, and combine with the Mayonnaise by degrees; one teaspoonful of chopped fennel and as much Worcester sauce.
Serve this with all cold meats.
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.
137—OXFORD SAUCE
Make a Cumberland sauce according to No. 134, with this difference: that the _Julienne_ of orange and lemon rinds should be replaced by rasped or finely-chopped rinds, and that the quantities of same should be less, _i.e._, two-thirds of a teaspoonful of each.
138—HORSE-RADISH SAUCE
Dilute one tablespoonful of mustard with two tablespoonfuls of vinegar in a basin, and add one lb. of finely-rasped horse-radish, two oz. of powdered sugar, a little salt, one pint of cream, and one lb. of bread-crumb steeped in milk and pressed. Serve this sauce very cold.
It accompanies boiled and roast joints of beef.