The new century cookery book

278. Sauce Tartare. — Put 2 yolks of eggs in a basin, place it in a shallow pan containing some crushed ice, add a teaspoonful of salt, a good pinch of white pepper, a pinch of cayenne, and a teaspoonful of mustard ; stir well together, and add, gradually, a pint of salad oil and about £ gill of tarragon vinegar ; when the sauce is smooth and creamy stir in a good tablespoonful of cold bechamel (No. 202) or veloutee (No. 204) sauce, two tablespoonfuls of chopped gherkins, one of chopped capers, one of chopped parsley, and about half a teaspoonful of finely chopped tarragon and chervil. do not mix the gherkins, capers, &c., until the sauce is finished, as it is likely to cause the sauce to turn if put in too soon. A few drops of lemon-juice may be added if the sauce is found too thick. 279. Sauce Suedoise, froide ( a cold Sauce suitable for Boast, Game, dec.) — 1 gill mayonnaise, £ gill cream, 1 teaspoonful of French mustard, 2 tablespoonfuls finely-grated horseradish. Whip the cream, stir in gradually the mayonnaise, grated horseradish, and mustard ; add a pinch of caster sugar, and a little salt if needed. 280. Sauce Mousseline verte (a cold Sauce suitable for Fish, ibc.). — 1 gill mayonnaise, | gill cold bechamel sauce (No. 203), 1 tablespoonful of picked parsley -leaves, a few sprigs each of tarragon, chervil, and burnet, 2 tablespoonfuls of cooked spinach, 2 hard-boiled yolks of eggs, 2 anchovy fillets, \ gill of cream. Wash and pick the green herbs, steep them in boiling water for a few minutes, drain well, pound in a mortar with the spinach, and rub through a fine sieve. Pound the yolks of eggs and anchovy fillets, mix with the green puree, add the cream, and rub the whole through a sieve. Dilute with mayonnaise and bechamel sauce, add a little seasoning and a teaspoonful of mixed mustard. 281. Sauce verte glacée. — 1 medium-sized cucumber, a, few sprigs chervil and tarragon (blanched), spinach greening, 1 dessertspoonful Orleans vinegar, 1 gill aspic, 1 gill cream, 1^ gill mayonnaise, a pinch of caster sugar, salt and pepper to taste. Peel thinly the cucumber, cut it in half, and remove the seed portion ; then slice the two "halves and cook in slightly salted water till tender. Strain off the water and rub the cucumber through a fine sieve. Chop finely the herbs, and add this and the vinegar, with a little spinach greening, to the cucumber puree. Whisk the cream a little, and stir in the above when sufficiently cool. Incorporate by degrees the mayonnaise and the aspic jelly (previously dissolved, but not hot). Stir over the ice with a whisk for a few minutes, season to taste, and fill up an oblong biscuit tin ; seal it with paper and lid, and place it in a charged ice-cave for 1| hour. To serve, unmould as usual, cut the shape into neat slices or cubes, and serve with grilled fish or meat, &c. 282. Sauce Vert-Pré. — 2 shallots, 3 oz. butter, 2 large tablespoonfuls white-wine vinegar, \pintveloutee (No. 206) or Allemande (No. 204) sauce (ordinary white sauce can be made to do), a small handful spinach, 6 sprigs of curly parsley, 2 to 3 sprigs chives, ■ 3 sprigs tarragon, very little chervil, salt and pepper.