Cold Sauce For Grouse, Or Other Game

Mix the yolks of two raw eggs with a spoonful of salad-oil very smooth; then add three spoonfuls of vinegar, one of sugar, and three of finely-chopped parsley, green onion, and a little shallot; add some pepper and salt. Cut up your game, and just before serving, pour this sauce over it.

German Sauce For Boiled Beef

Take six ordinary sized potatoes, boil them in salt and water, skin them and let them cool, grate them with a sugar-grater; add the yolks of six hard-boiled eggs, mix them well together; then take four spoonfuls of fine olive oil and two of vinegar, and pass all through a hair sieve; add a little finely-minced parsley. This sauce should be pretty thick, but if it appears too much so, more vinegar may be added. This is enough for a large quantity.

Mustard Sauce

A teacupful of mustard to be put into a dish with a tablespoonful of sugar, one of olive-oil, and a little salt; to be well mixed with the yolk of a hard-boiled egg rubbed down; add as much vinegar as will make it sufficiently liquid, and strain it through a sieve.

Sauce A La Tartare

Chop one onion, two shallots, a little parsley and tarragon, and a few capers, very fine; two yolks of eggs boiled hard, rubbed down, and dissolved by a little drop of water. Mix all these well together, and add a spoonful of tarragon and one of plain vinegar; beat it well with a wooden spoon, adding by degrees a spoonful of olive-oil and mustard to your taste. This is a very good receipt, and is excellent with broiled fowl, or grouse, or eels, or salmon, and with cold meat of all kinds.

Sauce A La Ravigote

Take capers, burnet, chervil, tarragon, a few stalks of celery, and two balm leaves; pick and wash them; also two anchovies. Mince the whole very fine, add a little fine pepper and salt, put all into a marble mortar, and beat till it is thoroughly mixed. While beating, add the yolk of a raw egg and a little olive-oil, and at intervals moisten it with a little white vinegar till it is of the consistence of thick cream. Mustard may be added, if liked, and chopped green chilis.

Indian Sauce

Three apples, one large cucumber with the seeds taken out, two onions, eighteen fresh green chilis, and three tomatoes; to which add one small spoonful of cayenne. Mince all very fine, mix well together, put in a little salt, and cover with vinegar. It is ready for immediate use, but will keep a long time, and is excellent with cold meat.

Poivrade Sauce To Keep

Half a pint of the best vinegar, half a pint of water, two large onions, half a handful of horseradish, and a little pounded white pepper and salt. Boil all together for a quarter of an hour, strain it clear, and bottle it. This may be added to gravy when used.

Mayonnaise

Take three spoonfuls of sauce allemande (see No. 86), six of aspic; add a spoonful of tarragon vinegar, a little pepper and salt, and some finely-chopped herbs, such as tarragon, chervil, burnet, etc., or minced parsley alone. Add these, and then set the sauce on the ice to freeze till it becomes quite stiff. This may be used with fish or meat.