Sauce Remoulade Or Vinaigrette

Put into a sauce-boat a shallot, a clove of garlic, some parsley and green onions, all minced very fine; add a little pepper, a spoonful of mustard, three tablespoonfuls of oil, and two of vinegar. This is very good with all cold meats.

Mayonnaise

Choose two very white yolks of eggs, add to them a little fine salt, and two teaspoonfuls of tarragon vinegar; beat this quickly in a mortar or dish with a wooden spoon. When well mixed add by degrees a wineglassful of olive-oil and a little more vinegar. Work it well against the sides of the dish, as this makes it creamy and thick. You may add more oil or vinegar - either elder, tarragon, or shallot - as your sauce makes, and a spoonful of aspic jelly. It must be made very quickly in a dry cool place or it will curdle. If you.have no ice to freeze it, and wish it to look very white, rub in a few drops of cold water.

The Same A La Ravigote

Blanch a ravigote of tarragon, scallions, and chervil for five or six minutes in boiling water; let them cool, squeeze and pound them; add a spoonful of mayonnaise. When it is well incorporated strain and mix by degrees with the above mayonnaise.

Beurre A La Maitre D'Hotel

Put on a plate a quarter of a pound of fresh butter, a quarter of a spoonful of salt and one of pepper, two of chopped parsley, the juice of a middle-sized lemon (if you have no lemon you can use vinegar), and a very little cayenne. Mix all well together and keep it in a cool place. This is good with kidneys, and all broiled meat and fish.

Anchovy Butter

Take six anchovies, scrape and wash them, bruise them on a board, and mix six ounces of fresh butter with them; pass through a sieve, and keep in a cold place for use.

Pimento Butter

Two ounces of butter, a teaspoonful of chilis chopped fine, one of parsley, a piece of garlic the size of a small pea scraped, half a spoonful of salt, a little pepper, and the juice of half a lemon - all well mixed.

Shallot Butter

A quarter of a pound of butter, a teaspoonful of chopped shallot, a little cayenne, salt, and pepper, half a teaspoonful of mustard, and the juice of a lemon; mix all well together. These butters are all good for cold or broiled meats and salads.

Beurre De Montpellier

Take a handful of chervil, tarragon, burnet, and green onions or chives; wash them very clean and blanch them in boiling water with a handful of salt, which keeps them green; let them boil six minutes, and put them into cold water to cool; have ready eight hard-boiled yolks of eggs; drain the herbs, and squeeze all the water out of them; put them into a mortar, and pound them to a purp; add the yolks of eggs, ten anchovies (washed and boned), two spoonfuls of capers, a very little bit of garlic (this may be omitted if not liked), some salt, a little cayenne, and a small quantity of mustard. Pound all this together till quite smooth, then add half a pound of very fresh butter, a spoonful of olive-oil, and one of elder or tarragon vinegar. Taste if it requires more seasoning, and rub it all through a sieve. None of the herbs should predominate; and if not green enough, add some spinach or parsley juice. Put it on the ice, and use it for anything cold, such as salads of fish, game, etc.

To make the greening of spinach or parsley, pick and wash two large handfuls of spinach or parsley; pound them in a mortar; squeeze them through a tammy, and pour all the juice into a small stew-pan; set it on the fire, but take care it does not boil; and when it just begins to curdle, strain it through a silk sieve, and use as required.