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International / basics / Sauces & condiments
Wikibooks
Nonpareil Sauce (Hartshorne)
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.
Ingredients
ScaleNo serving count in the source — scale by factor
- ham, chopped fine1 slice
- breast of roasted fowl, chopped fine1 breast
- pickled cucumber, chopped fine1
- hard-boiled egg yolk, hard-boiled; minced1
- anchovy, minced1
- parsley, minced1 tsp
- shallot, chopped fine1
- catsup, ketchup200 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 2 steps
Combine all the ingredients together.
Boil this mixture until warm and serve.
Region evidence: no stated origin (basic dish)
