(604). Green Spanish Sauce (Sauce Espagnole Verte)

Pound to a paste one ounce of chervil and one ounce of parsley: add to it four ounces of bread-crumbs soaked in water and then squeezed out, six anchovy fillets, two ounces of chopped pickled gherkins, two ounces of capers, and one small chopped up onion; pound well the whole and then rub it through a sieve into a bowl, beat it well with some sweet oil, the same as for a mayonnaise, adding salt, pepper, and spinach green to color; soften the sauce with a little water.

(605). Horseradish And Cream Sauce, And With Oil (Sauce Raifort A La Creme, Et A I'Huile)

Put into a bowl a quarter of a pound of grated horseradish with an equal quantity of fresh bread-crumbs, a little sugar, some salt, the juice of two lemons, a tablespoonful of vinegar and a little white stock (No. 422), also adding a pint of cream. This sauce is used with cold meats.

With Oil

Cut some slices of lemon after suppressing the yellow and white rind; put them into a vessel with oil, vinegar, salt and pepper, some chopped parsley, tarragon, grated horseradish , and a little ground pepper; mix all well together. Broiled fish may be served with this sauce.

(616). Mint Sauce (Sauce A La Menthel)

Put into a sauce-boat half a glassful of good vinegar, a strong pinch of powdered sugar, a little cayenne pepper, and two heavy pinches of finely chopped fresh mint leaves; let them infuse for half an hour.

Another Way

Mix in a saucepan one gill of good vinegar with the same quantity of water; add to it two spoonfuls of powdered or brown sugar; boil it up once, and then set it away to get cold; put in some finely shredded fresh mint leaves.

(617). Orange Sauce (Sauce A L'Orange)

Have half a pound of currant jelly (No. 3670), two gills of port wine, the juice of three oranges and of two lemons, and the peel of two oranges grated into sugar. Dissolve the currant jelly and the flavored orange sugar with the liquids, add a grain of salt, and a dash of cayenne, then strain the sauce; it should be more light than consistent. This sauce is excellent for either cold or hot game.

(618). Peach Or Apple Marmalade (Marmelade De Peches Ou De Pommes)

Peaches

Peel and remove the stones from one pound of peaches, cook in a little water, drain and press through a sieve, sweeten with an ounce of brown sugar. These marmalades are for roast meats and poultry.

Apples

A pound of peeled apples cooked in a little water, pressed through a sieve and sweetened with an ounce of brown sugar.

(619). Persillade Sauce (Sauce Persillade)

Place in a small bowl one tablespoonful of mustard and four pounded hard boiled egg-yolks, dilute this gradually with two gills of oil and four tablespoonfuls of vinegar, or the juice of four lemons; add to it salt, pepper and mignonette, some parsley leaves, chervil and tarragon, all finely chopped, and serve the sauce separately. Chopped hard boiled egg-whites are frequently added to this sauce.