Select some small trout, clean and dress them, and poach in a white wine court-bouillon to which vinegar has been added in the proportion of one-third of its volume.

Leave the fish to cool in the liquor, and dish up with a few tablespoonfuls of the latter, placing some thin, grooved slices of lemon upon the fish.

Soyer's Sauce Ravigôte or Mayonnaise without Eggs. Place in a bowl or large cup one mustard spoonful of made mustard, and one saltspoonful each of salt and pepper; mix well together with a drop or two of salad oil. Now add one tablespoonful of vinegar and beat all together with a spoon. When blended, add very gradually - in a thin stream - six tablespoonfuls of salad oil, beating the mixture vigorously all the time. The result should be a thick, creamy sauce of excellent flavor for use with green or other salads. A table-spoonful of whipped cream, added to and well whisked with the above, imparts a delicious softness, but is not a necessary adjunct.