98. Green Mayonnaise Sauce

Blanch some tarragon, chervil, a little burnet, and some parsley; extract the water therefrom; pass the Ravigotle thus produced through a sieve, and proceed to incorporate it with some Mayonnaise, prepared according to the foregoing instructions.

This sauce is usually colored with spinach-green (No. 286).

99. Red Or Coral Mayonnaise Sauce

Pound some lobster coral, pass it through a sieve, and mix it in with some Mayonnaise sauce; add a little cayenne pepper and a spoonful of mustard.

This sauce should be used exclusively for lobster and fish salads.

100. Mayonnaise Sauce Of Savory Jelly

Set a round-bottomed basin in some pounded ice, place therein half a pint of light-colored aspic-jelly, a little pepper and salt, a gravy-spoonful of salad-oil, and a tablespoonful of tarragon-vinegar; whip this mixture quickly with a whisk, adding, from time to time, some oil and vinegar in the same proportions as heretofore directed ; by whipping briskly, you will find the sauce assume a white, smooth appearance; add a little lemon-juice, to whiten it, and some chopped tarragon and chervil; or, if preferred, this sauce may be used without the latter. This kind of Mayonnaise sauce is considered as being the most delicate, and is particularly adapted for aspics of fillets of fowls, or any sort of white fish.

This sauce may also be colored, by using for that purpose either some pounded lobster coral, or extract of spinach (No. 286).

101. Provencale Sauce

Pound four yelks of hard-boiled eggs, together with four anchovies, a spoonful of capers, some tarragon, chervil, burnet, parsley, a clove of garlic, pepper and salt, a gill of salad-oil, and a tablespoonful of tarragon-vinegar; rub the whole through a tammy with a wooden spoon as for a puree: add a little lemon-juice and serve.

This kind of sauce is well adapted to be served with broiled eels or fowls, and more especially with fish salads; in which case, a spoonful of chopped parsley should be added.

102. Cold Poivrade Sauce

Put a good spoonful of brown sauce into a round-bottomed basin, add thereto four tablespoonsful of salad-oil, one of Chili vinegar, a little tarragon-vinegar, pepper, and salt; work the whole well together with a whisk, then add a tablespoonful of chopped parsley and a little shalot.

This sauce is good with plain boiled artichokes, and also for brawn, by adding a little sugar for the brawn.

103. Boar's Head Sauce

Grate a stick of horse-radish, and place it in a basin with four ounces of red currant-jelly, a spoonful of mixed mustard, the grated rind of an orange and lemon, together with the juice of both ; two ounces of pounded sugar, a tablespoonful of French vinegar, and two tablespoonsful of salad-oil; mix these ingredients thoroughly together, and serve.

104. Another Method For Making Boar's Head Sauce

Pare the rind off two Seville oranges, free from any of the white pith, cut it into fine shreds, parboil this, and drain it on a sieve ; then put it into a small stewpan containing the juice of the two oranges, together with one pound of red currant jelly, half a pint of port wine, and half a teaspoonful of cinnamon powder; simmer the whole together in a stewpan, and serve when cold.

105. Brawn Sauce

Mix together one tablespoonful of moist sugar, two of French vinegar, three of salad-oil, a teaspoonful of mixed mustard, some pepper and salt, and serve.