Balbirnie Sauce For Cold Pheasant

A Small Shallot chopped as fine as possible, one spoonful of mustard, one tablespoonful of oil. Mix thoroughly and add a little salt, one tablespoonful of vinegar, and two of ketchup. This is excellent.

Sauce Piquante

One large spoonful of mustard, one of sugar, worked smooth together with a few drops of olive-oil, one table-spoonful of shallot or tarragon vinegar, or half a one of each, one of ketchup, and two of Harvey sauce.

Hanoverian Sauce For Boar's Head, Etc

The outer rind of a lemon (a Seville orange is better) cut in very thin small slices, one tablespoonful of pounded-sugar; squeeze the juice of a lemon over the two together, add half a tablespoonful of mustard, two of oil, and two of port wine. This is an excellent sauce for wild duck.

Sauce Provencale

Put into a bason two raw yolks of eggs, a good pinch of salt and two spoonfuls of mustard, and a teaspoonful of tarragon vinegar. Take a spoon and beat it well and quickly. When it is well mixed add a few drops of common vinegar and the same of oil; beat them well in as you add them, taking care never to put in too much oil at a time. Continue to add till you have enough sauce, and have worked it quite smooth and thick; then taste and season as it may require with salt, pepper, or more vinegar, and stir in some finely-chopped chervil, parsley, and tarragon.

Sauce For Cold Meat Or Fish

Shred parsley, a little shallot, and half a clove of garlic very fine. Rub them down in two spoonfuls of good oil and five yolks of eggs well beaten; add a little salt and pepper, one spoonful of mustard, two of tarragon vinegar, or elder if preferred, and one of white wine. Continue beating till of a good consistence: it takes three-quarters of an hour to make it well.

Dutch Sauce For Cold Meat

Beat up the white of an egg with a little white pepper and salt, a dessertspoonful of minced parsley, a small shallot and onion, a teaspoonful of mustard, and two tablespoonfuls of olive-oil. Whisk it well together, and add a spoonful of tarragon vinegar; grated horseradish may be added if liked.

Sauce For Cold Game, Etc

Rub the yolks of two hard-boiled eggs through a sieve; add two tablespoonfuls of salad oil, two of tarragon vinegar, one of chili, half a spoonful of walnut ketchup, and three of common vinegar, a small quantity of minced parsley and shallot, some pepper and salt. Add enough cream to make the consistence of thick custard.

Sauce A La Tartare

Take two anchovies, wash them well; two yolks of hard-boiled eggs. Mince separately some parsley, shallot, or onion, and tarragon. Put all into a small bowl with a spoonful of French mustard, one of olive-oil, and one of vinegar, a little pepper and salt; beat with a wooden spoon till it is smooth. It is good with meat, fish, or game, with or without salad.

Sauce Piquante

Pound together two hard-boiled yolks of eggs, one ounce grated horseradish, half an ounce of salt, a tablespoonful of mustard, a little minced shallot, one teaspoonful of celery and one of cress-seed, a small quantity of cayenne. Add gradually a wine glassful of oil, and two of tarragon, horseradish, or cress-vinegar. Set it over a gentle fire, and stir with a wooden spoon till it is like thick cream, then let it cool.