Soyer's standard cookery

Put into a copper saucepan or other bowl three-quarters pint of melted jelly, two-thirds pint of Mayonnaise, one tablespoonful of tarragon vinegar, and rasped finely-chopped horse-radish. Mix up the whole, place the utensil on ice, and whisk gently until the contents get very frothy. Stop whisking as soon as the sauce begins to solidify, for it must remain almost fluid so as to enable it to mix with the products for which it is intended. Use principally for vegetable salads. Ravigote Sauce, or Vinaigrette. Put into a bowl one pint of oil, one-third pint of vinegar, a little salt and pepper, two ounces of small capers, three tablespoonfuls of fine herbs, comprising finely chopped onion, as much parsley, and half as much chervil, tarragon, and chives. Mix thoroughly. The Ravigote accompanies calf's head or foot, sheep's trotters, etc. Remoulade Sauce. To one pint of Mayonnaise add a large tablespoonful each of mustard, gherkins, chopped and pressed capers, one tablespoonful of fine herbs, parsley, chervil, and tarragon, all chopped and mixed, and a teaspoonful of anchovy essence. This sauce is served with cold meat, poultry, and lobster. Cambridge Sauce. Pound together the yolks of six hard-boiled eggs, the washed and dried fillets of four anchovies, a teaspoonful of capers, a dessertspoonful of chervil, tarragon, and chives, mixed. When the whole forms a fine paste, add one tablespoonful of mustard, one-fifth pint of oil, one tablespoonful of vinegar, and proceed as for Mayonnaise. Season with a little cayenne ; rub through sieve, pressed with a spoon, and put the sauce in a bowl. Stir awhile with a whisk to smooth it, and finish with one teaspoonful of chopped parsley. Suited to cold meats in general. Cumberland Sauce. Dissolve four tablespoonfuls of red-currant jelly, to which are added one-fifth pint of port wine, one teaspoonful of finelychopped shallots, scalded for a few seconds and pressed, one teaspoonful of small pieces of orange rind and as much lemon rind (cut finely, Julienne fashion, scalded for two minutes, well-drained, and cooled), the juice of an orange and that of half a lemon, one teaspoonful of mustard, a little cayenne pepper, and as much powdered ginger. Mix the whole well. Serve with cold venison. Gloucester Sauce. Take one pint of very thick Mayonnaise and complete it with one-fifth pint of sour cream and the juice of a lemon and combine with the Mayonnaise by degrees one teaspoonful of chopped fennel and as much Worcester Sauce. Serve with all cold meats. Oxford Sauce. Make a Cumberland Sauce as previously described but instead of the Julienne of orange and lemon rinds use rasped or finely-chopped rinds, and about two-thirds of a teaspoonful of each. Horse-Radish Sauce. Dilute one tablesponful of mustard with two tablespoonfuls of vinegar in a bowl, add one pound of finely rasped horseradish, two ounces of powdered sugar, a little salt, one pint of cream, and one pound of breadcrumbs steeped in milk and pressed. Serve very cold with boiled and roast beef. Bercy Butter. Put into a small stewpan a gill of white wine and one ounce of finely-chopped shallots, previously blanched. Reduce the wine by one-half, and add half a pound of butter, softened into a cream; one teaspoonful of chopped parsley, two ounces of beef marrow cut into cubes, poached in slightly salted water