Sauce Montglas

Cut one ounce of cooked smoked beef tongue into small julienne-shaped pieces, one ounce of cooked chicken, a couple of truffles and four mushrooms, all of which place in a saucepan with half a wineglassful of Madeira wine, put the pan over a brisk fire and reduce for half an hour, then add half a pint of Espagnole sauce and one gill of good tomato sauce, cook for another five minutes, and serve.

Muskateer Sauce

Place one shallot, some tarragon, cress and chervil leaves in a mortar, and pound them. Mix with the pounded leaves one dessertspoonful of meat glaze, one teaspoonful of mustard, a small quantity of grated nutmeg, and salt and pepper to taste. Pass the sauce mixture through a broth napkin, mix with it one-half teacupful of olive oil, and a few drops of tarragon vinegar, and serve.

Mussel Sauce

Open the required quantity of mussels, remove the dark spots found in the body parts, wash them well, and stew in water for about half an hour, seasoning with a blade of mace. Strain the liquor, return the mussels to it, bring it gently to a boil, remove from the fire, thicken with a liaison of flour and butter, add a small quantity each of cream and milk, and it is then ready for use.

Neapolitan Sauce

Reduce in a saucepan two tablespoonfuls of raw mirepoix with one-half ounce of butter; after five minutes moisten it with one-half pint of Madeira wine, one-half pint of Spanish sauce, two tablespoonfuls of tomato sauce and two tablespoonfuls of essence of game. Reduce for ten minutes and rub through a sieve.

Nonpareil Sauce

Chop a slice of boiled ham, an equal quantity of breast of cooked chicken, a pickled cucumber, the yolk of a hard-boiled egg, one anchovy freed from skin and bone, the head of a shallot and a little parsley. Put them into a saucepan with some catsup and boil all together for a few minutes. Serve with either meat or fish.

Normandy Sauce

To one pint of veloute sauce add two tablespoonfuls of mushroom catsup. Reduce the sauce for ten minutes, and place it in two tablespoonfuls of fish stock. Let it just come to the boil again, then add two yolks of eggs and the juice of half a lemon. Strain through a fine hair-sieve, and stir in one-half ounce of fresh butter. This sauce should be. stiff.

Olive Sauce

Place some olives in a basin of water, and let them remain for thirty minutes. Have a small slice of onion in a saucepan with a few tablespoonfuls of salad oil, and as soon as the onion commences to color add two tablespoonfuls of flour, and stir until it is smooth. Pour in a pint of rich stock, and remove the pan to the side of the fire where the stock can simmer gently. Remove the stones from the olives, add them to the sauce, season with salt and pepper, and simmer for twenty minutes longer. Skim it well, and when ready to serve, squeeze in the juice of a lemon. If a thin sauce is desired, the flour may be reduced.