Soyer's standard cookery

When dealing with green vegetables cook quickly in boiling salted water, drain, dry, pound with their weight of butter, and rub through sieve. With carrots. Mince and cook with consomme, sugar and butter until the diluent is quite reduced. After cooking they are pounded, with their own weight of butter and rubbed through sieve. Hot Tartar Sauce. Put four tablespoonfuls of white sauce in a small stewpan, four of broth or milk, boil a few minutes, then add two tablespoonfuls of the tartar sauce in it, stir it very quickly with a wooden spoon, make it quite hot, but not boiling; put it on a dish, and serve where described. Maitre d'Hotel Sauce. Put eight spoonfuls of white sauce in a stewpan, with four of white stock or milk; boil it five minutes, then stir in two ounces of Maitre d'Hotel butter; stir it quickly over the fire until the butter is melted, but do not let the sauce boil after the butter is in; this sauce should only be made at the time of serving. Vegetable Sauce. Take equal parts of carrot, turnips, mushrooms, sausages, and boiled shelled chestnuts. Cut into small pieces and place in a stewpan or earthenware cooking pot. Add just sufficient clear stock to cover, and simmer until the vegetables are tender, when a spoonful of sherry and a little pepper and salt should be added. This mixture is largely used in Spain as an addition to chicken sweetbread, or indeed almost any kind of meat. Eschalot Sauce. Chop fine about a good tablespoonful of shallot, place it in the corner of a napkin, and pour water over; press until dry, and put in a small stewpan with two tablespoonfuls of vinegar, one clove, a little mace; boil two minutes, add ten tablespoonfuls of demi-glaze, boil a little longer, add a little sugar, and serve. Piquant or Sharp Sauce. Put two tablespoonfuls of chopped onions, or shallots, cleaned as above, into a stewpan; put also four tablespoonfuls of vinegar, and a bay-leaf, and boil; then add ten tablespoonfuls of brown sauce, half a one of chopped parsley, ditto of green gherkins; boil five minutes, skim, add a little sugar, taste if well seasoned, take out bay-leaf and serve. Tarragon Sauce. Put eight tablespoonfuls of demi-glaze, and four of broth, into a stewpan; boil for a few minutes, add a tablespoonful of vinegar, have ready picked twenty leaves of fresh tarragon, put in to simmer two minutes, and serve with any kind of poultry, but especially spring chickens. Brown Cucumber Sauce. Peel a small fresh cucumber, cut it in neat pieces, put in a stewpan with a little sugar, add half an ounce of butter, set it on a slow fire, stir it now and then, add twelve tablespoonfuls of brown sauce, and eight of broth; let it simmer till tender, skim the butter off, remove the cucumber into another stewpan, pass the sauce, reduce it a little, taste it, pour over, and serve. Mince Herb Sauce.