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Definition of Sauce verte
1. Noun. Mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber.
Lexicographical Neighbors of Sauce Verte
Literary usage of Sauce verte
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Hotel St. Francis Cook Book by Victor Hirtzler (1919)
"Serve sauce Tartar or sauce verte separate. sauce verte. In a mortar mash equal
parts of chives, chervil and parsley. When very fine add some mayonnaise ..."
2. A New Book of Cookery by Fannie Merritt Farmer (1915)
"Huntington Halibut, sauce verte Wipe a slice of halibut, weighing about one pound,
... Remove to hot serving dish and pour around sauce verte (see p. 160). ..."
3. The Hotel St. Francis Cook Book by Victor Hirtzler (1919)
"Serve sauce Tartar or sauce verte separate. sauce verte. In a mortar mash equal
parts of chives, chervil and parsley. When very fine add some mayonnaise ..."
4. A New Book of Cookery by Fannie Merritt Farmer (1915)
"Huntington Halibut, sauce verte Wipe a slice of halibut, weighing about one pound,
... Remove to hot serving dish and pour around sauce verte (see p. 160). ..."
Other Resources:
