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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Sauce

Nonpareil Sauce (Hartshorne)

Serves 500 · 30 minutes

| Sauces Nonpareil sauce is a tangy sauce that can be used for a number of meat and fish dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne's the Household Cyclopedia.

Allergens named in the ingredients: Eggs, Fish. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 slice of ham, chopped fine
  • 1 breast of roasted fowl, chopped fine
  • 1 pickled cucumber, chopped fine
  • 1 hard-boiled egg yolk, minced
  • 1 anchovy, minced
  • 1 tsp parsley, minced
  • 1 shallot, chopped fine
  • 200 ml catsup (ketchup)

Method

  1. Combine all the ingredients together.
  2. Boil this mixture until warm and serve.