Recipe or source entry
Cazanova Sauce
Take mayonaise sauce, No. 37, add four large truffles shred fine, and as much garlic or shalot as will rest on the point of a knife, the whites of three hard eggs shred also, and three yolks of hard eggs rubbed through a wire sieve; mix, and serve this with any kind of salad.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter01/cazanova-sauce.html- Legacy revision
8531e8373e9b- Source checksum
d0ee0b61133f31b8be69eb80badac0978a0bd772d64fda4463b2aeaab9f30ade- Legacy text checksum
324591960c3de84f98230b88d9ac65b8037fa155ed58a0ed05e411aab5953cee
Cite this page
Cazanova Sauce. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter01/cazanova-sauce.html