737. Sauce (Italian) For Salads

Mix together three table-spoonfuls of sauce tournee, one of mustard, some tarragon and chervil shred small, with three table-spoonfuls of Florence oil; putting in, however, a little at a time; when perfectly smooth, add also, by degrees, a glass of tarragon vinegar, and a little salt. This sauce cannot be too much mixed.

738. Sauce Minced

Put into a saucepan parsley, shalots, champignons, of each a spoonful shred, half a glass of vinegar, and a little pepper; set these on the fire till there remains scarcely any vinegar, then add four ladlefuls of espagnole, and the same of stock; reduce and take the fat from the sauce. "When done, put in a spoonful of capers, two gherkins shred, pour it into another saucepan, and set it in the bain marie; just before it is sent to table pound an anchovy or two with a little butter which beat up with the sauce.

739. Sauce Piquante

Put into a saucepan a quarter of a pint of vinegar, some allspice, a pinch of pepper, a bay-leaf, and a little thyme; let this remain on the fire till reduced to half, then add two ladlefuls of espagnole, and two of stock, set it on the fire again, when about the consistence of clear bouilli it is sufficiently done; put salt according to taste.

740. Robert Sauce

Cut a few onions into dice, which put into a fryingpan with a bit of butter, and fry them lightly; when nicely browned, add a dessert spoonful of flour, a ladleful of stock, the same of vinegar, some salt, and pepper; reduce it to a proper thickness, and when ready for table stir in two dessert-spoonfuls of mustard.

741. Romaine Sauce

Cut a pound of veal, and half a pound of ham into dice, and put them into a saucepan, with two legs of fowls, three or four carrots, four onions, two bay leaves, three cloves, a little basil, half a pound of butter, and some salt; set these on rather a brisk fire. In the meanwhile, pound the yolks of twelve hard eggs to a paste, which put to the above, and stir them in until the butter is melted; then pour in by degrees a quart of cream, set the saucepan again on the fire for an hour and a half, stirring all the time; if it be too thick add more cream, or milk, when sufficiently done strain through a bolting-cloth.

742. Spanish Sauce

Take the meat from a cold roasted partridge, put it into a mortar, •with partridge livers and truffles; pound them to rather a liquid paste, moistening with some good gravy, two glasses of red wine, two slices of onions, a clove or two of garlic, and two glasses of the paste; make it quite hot, and then strain it into another stewpan; add the partridge to it, and a little essence of ham, season it well, and let it boil well for sometime.

743. Sauce Supreme

Put one ladleful of veloute and four of essence of fowl into a saucepan, set in on the fire, and when reduced to half put in a tea-spoonful of parsley shred small and scalded, a little fresh butter, the juice of a lemon, and some pepper; place it on the fire and make it quite hot, but not boiling, vanner it well, and serve quickly.