Sauce Tartare

(For fried fish, oysters, fish balls, etc.)

To a pint of mayonnaise sauce, made with mustard, add a shallot, chopped exceedingly fine, one-fourth a cup, each, of fine-chopped capers, olives and cucumber pickles and two tablespoonfuls of fine-chopped parsley.

Tartare Mousseline Sauce

1 cup of mayonnaise

2 tablespoonfuls of capers

2 tablespoonfuls of olives

2 tablespoonfuls of gherkins

½ chilli pepper

½ cup of double cream

Chop the capers, olives, gherkins and pepper exceedingly fine. Beat the cream firm. When ready to serve the sauce fold the prepared vegetables and cream into the mayonnaise.

Figaro Sauce

2 slices of onion 2 slices of carrot 2 ounces of lean ham ½ stock of celery 1 branch of parsley

¼ bay leaf

3 tablespoonfuls of butter 2 tablespoonfuls of flour 1 cup of thick tomato purge ½ cup of mayonnaise dressing

Chop or cut fine the first six ingredients, and cook in the butter until browned; add the flour, stir until frothy, then add the puree, which must be reduced by cooking until very thick; let the sauce simmer until very much reduced. (Use an asbestos mat under the saucepan to avoid burning.) Skim often while cooking. Strain and set aside to become cold. When ready to serve fold it into the mayonnaise dressing. This sauce is particularly good with any dish with which sauce tartare is mentioned.

Green Ravigote Sauce (Cold)

To a cup of mayonnaise dressing add half a table-spoonful, each, of chopped parsley, chives, chervil, tarragon, and shallot. Tint green with a little spinach juice.

Ravigote Sauce (Hot)

Chop fine two shallots. Add two tablespoonfuls of butter and two tablespoonfuls of vinegar. Let reduce one-half, then add a cup of white sauce made with stock, and finish with fine-chopped herbs as above.

Mousseline Sauce, No. 1

¼ cup of butter 4 yolks of eggs ½ cup of cream ¼ cup of butter

2 tablespoonfuls of lemon juice ¼ teaspoonful of salt ¼ teaspoonful of pepper

Cream the butter, beat in the yolks, one at a time, add the cream, and cook and stir over hot water until the mixture thickens; remove from the fire, add the last measure of butter, in little bits, then the lemon juice and seasonings. This makes a thick sauce; for one less thick omit two yolks of eggs.

Mousseline Sauce, No. 2

To a cup of Hollandaise sauce, fold in, at the last moment before serving, half a cup of sweet cream, beaten solid.

Bernaise Sauce For Fillets Of Beef, Etc

Put three tablespoonfuls of fine-chopped shallot (very small, mild onions), half a dozen pepper-corns, and one-fourth a cup of vinegar to simmer on the back of the range. When the moisture has nearly evaporated, add two tablespoonfuls of butter and the beaten yolks of three eggs. Set the saucepan into a dish of boiling water, then stir and let cook, adding twice, meanwhile, two more tablespoonfuls of butter (three ounces of butter in all). When the sauce thickens, season with salt and a little paprika, strain and finish with a teaspoonful, each, of fine-chopped tarragon and chervil. Tarragon vinegar may be used with the shallot, when fresh tarragon leaves are not obtainable. Green pepper pod, chopped fine, is better than pepper-corns. For a change meat glaze may be added to the sauce, to give it a brown color, and it then becomes Bernaise Brune. The addition of tomato puree gives a very good Bernaise Tomate. Two tablespoonfuls of puree are sufficient.