Skilled Chefs

The International Jewish Cook Book: SAUCES FOR FISH AND VEGETABLES


Mix two tablespoons of vinegar and one of mustard, one teaspoon of oil or butter melted, pepper and salt to taste. Add this to two hard-boiled eggs chopped fine, with a small onion and about the same quantity of parsley as eggs; and mix all well together.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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