(620). Poivrade Sauce (Sauce Poivrade)

Put into a bowl one gill of espagnole sauce (No. 414), add to it twice its quantity of oil, some Chili and tarragon vinegar, pepper and salt; beat the whole together with a whisk and throw in a teaspoonful of chopped parsley and some finely chopped blanched shallots.

(621). Polish Sauce (Sauce A La Polonaise)

Squeeze into a sauce boat the juice of four lemons and of two oranges; add to them a heavy pinch of mignonette, two teaspoonfuls of mustard, and six tablespoonfuls of pulverized sugar; mix well and dilute this preparation sufficiently to have it the consistency of a syrup.

(622). Raisin Sauce (Sauce Aux Raisins)

Pour two gills of good vinegar into a saucepan, add a bunch of parsley, garnished with two bay leaves and as much thyme, pepper corns and cloves; reduce the liquid to half; then add four gills of good gravy (No. 404). Boil the whole, dissolve a tablespoonful of fecula in two gills of cold broth, mix in with the sauce, then boil, skim and add a quarter of a pound of Smyrna raisins and the same quantity of currants, also half a pound of currant jelly (No. 3G7OJ, dissolving it slowly; let the sauce get cold and serve it up with game.

(623). Ravigote Sauce With Oil (Sauce Ravigote A L'Huile)

Pound a handful of chervil, burnet, tarragon and chives, also a little garlic and shallot; add to them a spoonful of bechamel sauce (No. 409), some salt, white and red pepper, ground mustard and grated horseradish root; pass all through a tammy (No. 159), and mix in with it sufficient oil and vinegar to obtain a sauce that will not be too thick.

(629). Rosseberry Sauce (Sauce A La Rosseberry)

This sauce is made with one tablespoonful of English mustard diluted in a gill of good vinegar, adding a coffeespoonful of powdered sugar and two tablespoonfuls of grated fresh horseradish, then adding some salt and chopped parsley.

(630). Rougemont Sauce (Sauce A La Rougemont)

Procure four ounces of lobster coral or eggs, the creamy parts of the bodies of two lobsters, and pound these together with six hard boiled egg-yolks, then press the whole through a sieve into a bowl; dilute and incorporate into it five gills of oil and half a gill of vinegar, two chopped and blanched shallots, a dash of cayenne, a tablespoonful of tarragon and chervil, and half as much chopped parsley, as well as one ounce of chopped pickled gherkins.

(631). Tartar Sauce (Sauce Tartare)

Deposit in a bowl one gill of veloute sauce (No. 415), two tablespoonfuls of mustard, four fresh egg-yolks, salt and pepper; stir well together and incorporate into it five gills of oil and half a gill of tarragon vinegar, two chopped and blanched shallots, a dash of cayenne pepper, and a tablespoonful of tarragon and chervil, also halt the quantity of chopped parsley, and an ounce of chopped up pickled gherkins.

(632). Tartar Sauce, English Style (Sauce Tartare, A L'Anglaise)

Make a mayonnaise with three hard boiled egg-yolks, one gill of veloute, (No. 415) a pinch of ground mustard, salt, and sweet oil; stir into it gradually two spoonfuls of English anchovy essence; the same of Harvey sauce, and the same of Worcestershire sauce, so as to give the tartar a fine dark color.