Comprising Cambridge Sauce. Remoulade do. Tartar do. Mayonnaise do. Green do. do. Red, or Coral do. do.

Mayonnaise Sauce of savory jelly. Provencale Sauce.

Cold Poivrade do. Wild Boar's Head do. Brawn do.

94. Cambridge Sauce

Take the yelks of six eggs boiled hard, the fillets of four anchovies, cleaned, and put them into a mortar, with a tablespoonful of French capers, some tarragon, chervil, chives, and a little burnet, blanched ; pound these well together with a teaspoonful of English mustard, the same quantity of French, and some pepper and salt; moisten with good salad-oil, and a little tarragon-vinegar, taking care that the sauce be kept rather thick. Having sufficiently moistened the sauce, take it out of the mortar into the tammy placed over a dish for that purpose, and proceed to rub the sauce through the tammy in the same manner as a puree; pass the back part of a knife along the under part of the tammy, in order to detach therefrom any adhesive particles; take the sauce up into a small basin, to be kept on the ice till wanted for use, and just before sending it to table add some chopped parsley. Observe that this sauce be kept about the same degree of thickness as reduced Veloute sauce; salt must be used in moderation, owing to the presence of anchovies in the composition.

95. Remoulade Sauce

Blanch some tarragon, chervil, chives, burnet, and parsley; extract the water and pound these herbs together, with four yelks of hard eggs ; moisten with a gill of salad-oil, and a tablespoonful of tarragon-vinegar, and season with pepper and salt. Pass the sauce through a tammy as for a puree, and then take it up into a small basin ; keep it on the ice till it is required for use.

96. Tartar Sauce

Place a round-bottomed basin in a deep sauta-pan containing some pounded ice, put two raw yelks of eggs into the basin with a little pepper and salt, and with a wooden spoon proceed, with the back part of the bowl, to work the yelk of eggs, dropping in, at intervals, very small quantities of salad-oil, and a little tarragon-vinegar, until a sufficient quantity of sauce is produced; bearing in mind, that the relative quantity of oil to be used in proportion to the vinegar is as five to one. When the sauce is finished, add some chopped tarragon and chervil, and half a shalot.

In making this sauce, should it decompose through inattention, it may instantly be restored to its proper consistency by mixing in it a good spoonful of cold white sauce.

97. Mayonnaise Sauce

Place two raw yelks of eggs in a round-bottomed basin, and set this in a deep sauta-pan containing some pounded ice; add a little pepper and salt to the yelks, and proceed to work them quickly with the back part of the bowl of a wooden spoon, moistening at intervals with salad-oil and French vinegar, which must, however, be sparingly used at first, and gradually increased as you proceed, until, by this means, the quantity of sauce desired is produced ; add a little lemon-juice to make the sauce white. Previous to using the sauce, add a little aspic-jelly (No. 1218), which must be just barely melted before incorporating it with the Mayonnaise, as in the case of its being made warm it might have the effect of turning and decomposing the sauce.