Hard-boiled eggs, either whole or yolks only, pureed with oil, anchovies, herbs (such as chervil, tarragon, chives, mustard, capers, parsley), a little Cayenne and vinegar. Served with cold dishes.
Although this sauce has come to be associated with Cambridgeshire, there is evidence that its origin is Cambridge Massachusetts, USA, where it is used as a dressing for dry fish such as pike.
Original Receipt in the 'Guide to the Art of Modern Cookery ' by Auguste Escoffier (See: Escoffier);
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.
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