Practical household cookery

Mix in a round-bottomed basin half a pint of Velouté or Blanquette sauce with the same quantity of melted white jelly (No. 150), salt and pepper to taste and a little grated nutmeg ; set the basin in a bucket or saucepan containing some broken ice, then proceed to work the sauce with a wooden spoon without stopping, pouring with your left hand, little by little, half a pint of good olive-oil, stirring the while. When the sauce is nicely mounted and has reached its proper consistency add the juice of two lemons and a few sprigs of finely chopped chervil and tarragon, stir, and serve. 219. ANOTHER MAYONNAISE SAUCE. Put in a similar basin as in No. 218 the yolks of two eggs with salt to taste, and a few drops of lemon-juice; proceed to work this sauce in the same manner as above with a wooden spoon and by pouring half a pint of good oliveoil, almost drop by drop, into the basin to begin with, till the half of the oil has been properly mixed, then a larger quantity at a time can be poured in. Keep stirring to and fro without stopping till the sauce assumes its proper consistency, then squeeze the juice of quarter of a lemon, and add gradually a gill of good French vinegar ; stir the while, and when the sauce is of a nice appearance sprinkle a small pinch of white pepper, the juice of two lemons, a little grated nutmeg, and a few sprigs of chervil chopped finely ; mix these ingredients well together, pour it into a sauceboat, and serve. 220. MAYONNAISE RAVIGOTE SAUCE. Blanch in boiling salt water for a few minutes a small quantity each of chervil, tarragon, parsley, the white part of a small head of celery, and one shalot ; then let them get cold, and pound them in a mortar with four washed and boned anchovies ; add three tablespoonfuls of Velouté sauce, rub the lot through a tammy sieve, and at the moment of serving mix it with half the quantity of Mayonnaise sauce previously made as in the preceding number. Note, — The above Mayonnaise sauces are generally served as a dressing with any kind of cold fish, lobster, or cold fowl. 221. TARTARE SAUCE. Mince finely a few sprigs each of parsley, chervil, tarragon, and one shalot, as well as the white part of the quarter of a head of celery, three boned anchovies, half a dozen capers, and the rind of half a lemon ; put the lot into a cloth and twist it, so as to squeeze the juice out, then mix the minced substance with two or three tablespoonfuls of Mayonnaise sauce (No. 219), to which add one tablespoonful of mustard flour, a pinch of white pepper, and a few drops of lemon- juice before serving. Note, — ^This sauce can be served with hot or cold fish as well as meat. 222. REMOULADE SAUCE. Blanch a small quantity of tarragon, chervil, burnet, and an onion; then chop and pound the lot in a mortar with the yolks of three hard-boiled eggs, add salt and pepper to taste, a spoonful of mustard flour and a little grated nutmeg; pour all into a basin, and add gradually to it, in small quantities, about a gill of good oil ; work the compound with a wooden spoon exactly as a Mayonnaise sauce, then pour two tablespoonfuls of French vinegar, continue the stirring till well mixed, when it must be rubbed through a sieve, and served. Cayenne can also be added if liked. 228. MUSTARD SAUCE. Pour four tablespoonfuls of mustard flour into a basin « with a little salt, dilute it with a gill of boiling water, stir the while to prevent clotting, add two tablespoonfuls of vinegar; stir, and see that the sauce is smooth before serving. 224. HORSE-RADISH SAUCE. Cut in very small dice the root of an ordinary horseradish, pound it in a mortar, then mix it with one ounce of powdered sugar and one of grated bread-crumbs, moisten with vinegar, pass through a sieve, put it into a basin, dilute with more vinegar, and serve.