Green Mayonnaise Sauce. Mince finely two or three tablespoonsful of chervil, garden cress, tarragon, burnet, and any other herbs you may fancy, mix these together then stir them into the sauce. This mixture is called ravigote, if tar ragon vinegar has been used; in preparing the white mayonnaise sauce no tarragon should be used in the ravigote. When tarragon is scarce. tarragon vinegar may be used instead. The two or three tablespoonsful of-ravigote are intended for the quantity of sauce indicated in the previous recipe. The herbs should be finely minced and used in equal quantities.
Piquant Sauce. Chop up a good half ounce of eschalots, a tablespoonful of parsley, and a tablespoonful of Take a clean quart stewpan and put into it one ounce of butter, four tablespoonfuls of vinegar and the chopped eschalots. and stir over the fire with a wooden spoon; the vinegar is sufficiently reduced when the butter is clear. When the eschalots have abtorbed all the vinegar add one ounce of flour and stir four or five minutes, then add a pint of broth or stock, (if unflavored with vegetables the better), season with pepper and salt according to the saltness of the broth, bring it to the boil and continue boiling gently for ten minutes and skim. Now add the parsley and gherkins. Boil up and skim again if necessary. Any additional seasoning may now he added and the sauce is ready. This reducing is necessary to produce the proper sharpness to the sauce and secure a right mixture of the flour and butter. A brisk boiling is necessary when anything has to be reduced.
Dutch Sauce. When well made this is the first and best of white sauces. Reduce two tablespoonfuls of vinegar to one tablespoonful iu a clean stewpan, with a little salt and coarsely ground white pepper (mignonette). Remove the stewpan from the fire, and add two tablespoon fuls of cold water and the yolks of two eggs. Put the stewpan on the fire and stir, but do not boil. Divide four ounces of sweet, fresh butter into six parts Take the stewpan off the fire and stir in till melted one part only of the butter. Place the stew pan again on the fire for about a minute, con stantly stirring. Remove it again from the fire and add another part of the butter and repeat in the same way till all the butter has been used. It will be necessary to add at intervals a table spoonful of cold water, to prevent the sauce from thickening. Season with pepper and salt and serve hot. The yolks of the eggs are to be well
freed from the white, and constant attention is necessary.
Rot Mint Sauce. Take a clean quart stewpan and reduce half a pint of vinegar with half an ounce of brown sugar. Add a pint of water, boil up, simmer for ten minutes, then add a tablespoonful of young mint finely minced. Well mix and serve. The large stalks should be removed from the mint before mincing.
Cold Mint Sauce. Take three ounces of brown sugar, three tablespoonfuls .of young mint, previously picked and washed and then finely minced, and half a pint of vinegar, mix well in a basin, and when the sugar is melted put the sauce into a tureen and serve. Remove the large stalks from the mint.
Bechamel Sauce. If you have no rich white stock cut up some lean veal, free from fat, into two inch cubes, and put them into a three-quart stewpan. Add one moderate sized onion two and a half inches in diameter, one small carrot cut into pieces, and six ounces of butter. Fry the vegetables in the butter for ten minutes, without coloring, then stir in three ounces of flour and continue stirring five minutes longer. Add three pints of stock, one pint of cream, five ounces of sliced mushrooms, a small bouquet garni, half a teaspoonful of salt and a pinch of mignonette pepper (white pepper). Stir till it comes to the boil, skim occasionally to remove the fat, and simmer for two hours. Strain through a tammy sieve into an enameled or porcelain stewpan with a gill of cream. Simmer over the fire till it coats the spoon, strain again through a tammy sieve into a basin and stir till the sauce is cold. This sauce especially requires the cook's utmost attention.
Horseradish Sauce. Boil half a pint of rich cream or new milk, then add one ounce of fine ly-grated horseradish, a pinch of pounded loaf sugar, and a little salt. The horseradish should be young.
Onion Sauce. Peel the onions, blanch them, and roughly mince them, put an ounce of butter into a clean stewpan, then add a teaspoonful of flour, stir for two minutes, add the onions, and stir to prevent coloring, now add a little pound ed loaf sugar, and pepper and salt to taste. When the onions are sufficiently soft, pass them through a sieve, return the pulp to the stewpan, and bring the sauce to its proper consistency with milk or cream, continually stirring. Serve hot. Do not let the sauce boil after adding the cream.