Mousseline Sauce

Stir together a gill of aspic whipped till stiff and frothy, a gill of mayonnaise sauce, and a gill of stiffly whipped cream, with a dust of coralline pepper and of caster sugar, and a small spoonful of vinegar. Plain, white, green, or red mayonnaise can be used for this.

Creme Raifort

Well wash, scrape, and grate finely a stick of young horseradish, then whisk it quickly into a gill of stiffly whipped cream, flavouring it as you do so with cayenne and plain or chilli vinegar, or lemon juice. If preferred, sour cream can be used for this. A very delicate form of this sauce is Creme Raifort a l'Alceste (said to have been called after the flagship of the admiral who invented it, Sir Beauchamp Seymour, I believe), made by pounding the yolk of a hard-boiled egg with a good mustardspoonful each of English and French mustard, half a small teaspoonful of caster sugar, and a saltspoonful of celery salt; this is then stirred lightly into about half a pint of stiffly whipped cream, with a pinch of grated orange peel, a tea-spoonful of tarragon vinegar (the quantity of this is a matter of taste), and a full tablespoonful of freshly grated horse radish. This can be moulded, or left rocky, but in any case should be frozen in ice or in an ice cave. If set in a border mould it makes a most delicious border for neatly sliced cold beef, seasoned with oil, vinegar, pepper, and salt, and finely minced parsley, chives, etc., a nice French salad being served in the centre.

Remoulade

To half a pint of thick mayonnaise add a spoonful each of capers, minced pickled gherkins, and blanched and minced shallots, with two washed, honed, and minced anchovies, and leave on ice till wanted.

Sauce Tartare

To half a pint of remoulade add a spoonful of minced herbs (parsley, chervil, chives, tarragon, etc.), a small tablespoonful of made English mustard, a teaspoonful of chilli vinegar, and a dust of cayenne.

Sauce Suedoise

Stir together two tablespoonfuls each of finely-grated horse-radish and thick cream into half a pint of rather thick mayonnaise, add a dust of cayenne, and set on ice till wanted. This is very good frozen.

Cambridge Sauce

Pound four well-washed and boned anchovies with the yolks of three hard-boiled eggs, a good spoonful of capers, a few minced chives, two or three sprays each of parsley, tarragon, chervil, etc., blanched and minced, adding gradually as you pound it all, a teaspoonful each of made English and French mustard, a little white pepper, and, if necessary, a little salt. (This must depend on the anchovies.) When these are all smooth, add gradually sufficient good salad oil to bring it to the consistency of butter, thin it with a very little tarragon vinegar, and sieve it all, carefully scraping up all the sauce that adheres to the under side of the sieve, and set on ice till wanted.

Cazanova Sauce

Prepare some mayonnaise by using a hard-boiled egg yolk as well as a raw one, together with a mustardspoonful each of English and French mustard, working it up with thick cream instead of oil, adding this very slowly, as it is even more apt to curdle than oil, thin it with about a dessertspoonful of strained lemon juice, getting the sauce quite white and thick. Now rub the dish in which it is to be served once or twice with fresh cut garlic, stir into the sauce the hard-boiled egg white and two or three truffles, all cut into julienne strips, and serve in the garlic-rubbed dish, after standing for an hour or two on ice.