Ravigote

Chop fine, and in equal proportion, two tablespoonfuls of chervil, tarragon, and pepper-grass, also, in equal proportion, one teaspoonful of burnet and table celery; place the whole in a stewpan with salt and pepper, cover with broth, set on the fire, and boil twenty minutes ; after which take from the fire, and strain. Mix two ounces of butter with flour enough to make a paste, put it with the sauce on the fire, add a tablespoonful of cider vinegar; simmer till of a proper thickness, and use.

Robert

Put about four ounces of butter in a stew-pan, set it on a moderate fire; when melted, sprinkle in it about a tablespoonful of flour, stirring the while; when of a brownish color, add three small onions chopped fine, salt, and pepper; stir, and leave on the fire till the whole is turning brown, then add a glass of broth, boil abou-thirty minutes, and strain; mix well in a cup one tea-spoonful of vinegar, one of sugar, and one of mustard, which mix again with the sauce, and it is ready to be used.

Remolade

Chop very fine a small handful of chervil, tarragon, and burnet, in equal proportion, and put them in a saucer or boat; add salt, pepper, nutmeg grated, and mustard, to taste; also one or two hard-boiled eggs cut in dice; mix the whole gently and well; then add the vinegar, and lastly the oil. The two latter ones are put in little by little, stirring gently the while. Serve as it is.

Another

Proceed as for the above, except that you chop fine with the chervil, etc., some parsley, shallot, and garlic; the five spices in equal proportion.

When finished, add also a pinch of sugar.

Roux

Set a small saucepan on a moderate fire, with two ounces of butter in it; sprinkle into it, when melted, a tablespoonful of flour; stir, and when turning brown, use.

Shallot

Chop the shallots, and proceed as for caper-sauce, using them instead of capers.

Soubise

Put about half a pint of good meat gravy in a saucepan; set it on the fire, and when boiling add half a gill of Madeira wine; when well mixed, add also two or three tablespoonfuls of puree of white onions, salt, and pepper; boil five minutes, stirring now and then, and it is made.

A soubise is an excellent sauce for baked or boiled fish, also for roasted meat.

Supreme

This sauce is made in several ways. We will give here the three principal ones:

1. Make an Allemande sauce; and when done, add to it two ounces of butter and half a gill of consomme; stir and mix, and place on a brisk fire to start it boiling at once; take it from the fire as soon as it becomes thick; then add a few drops of lemon-juice, and use.

2. Make a roux; add to it about half a pint of chicken gravy; stir or boil five or six minutes; then add two ounces of butter, the juice of a lemon, a pinch of parsley chopped fine; give one boil, and use.

3. This is made like No. 2, except that you use an Allemande sauce instead of a roux, and besides the pint of chicken gravy, etc., you add also half a gill of white wine.

It is used especially with roasted chicken and game.