Sauce remoulade from Practical Professional Cookery (page 58) by H. L. Cracknell and R.J. Kaufmann

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried cod (Suprêmes de cabillaud frits); Curled whiting (Merlans en colere); Fried fillets of whiting (Filets de merlan frits); Fried fillets of plaice (Filets de plie frits); Goujons de plie frits; Fried fillets of sole (Filets de sole frits); Goujons de sole frits; Goujonettes de sole frites; Fried scampi (Scampi frits)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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