Take a round-bottomed basin, j)kxce therein three yolks of eggs, a little pepper and salt, and with a wooden spoon proceed to work therein, by turning the spoon round quickly, about half a pint of salad oil and half a gill of tarragon vinegar✪ Mayonnaise ; these must be incorjDorated by degrees, almost drop by drop ; and in order to produce the sauce in perfection, it must present the appearance of a firm, creamy substance. This cold sauce is especially adapted for chicken and lobster salads. 40. Mirepoix. Cut two pounds of fillet of veal, one pound of fat bacon, one pound of lean ham, four carrots, four onions, all into dice ; pass off the whole with one pound of fresh butter, some whole parsley, a handful of mushrooms, two shallots, the least particle of garlic, a bay-leaf, a little thyme and basil, two cloves, a blade of mace, and a little pepper. The whole drawn over a slow fire, add the flesh of two lemons sliced thin (removing the pips), three ladlefuls of consomme (p. 77), and half a pint of good Avhite win✪ Mirepoixe; simmer the mirepoix for two hours, and squeeze it through a tammy. Use this for entrees directed to be prejDared " a la mirepoix." SAUCES. 339 41. Monglas. Mix till quite smooth a small spoonful of flour with butter, and moisten with the liquor in which you have boiled the joint with which the sauce is to be served. Add some juice of mushroom, and let it boil for ten minutes. Kemove the saucepan from the fire. Thicken with three yolks of eggs beaten up with milk. Then bring it to the boil again, taking care to stir all the time. To be reaUy good, this sauce should be thick. Add the juice of a lemon, some truffles cut in shreds, the tails of cray-fish or a few shrimps, and a little parsley✪ Monglas. 42. Montpelier Butter. Well Avash a small handful of chervil, the leaves of a dozen sprigs of tarragon, as much burnet, and a few small green onions ; blanch and cool them. Boil four eggs hard ; drain and squeeze your herbs dry, pound them with ten anchovies, boned and wiped, a tablespoonful of capers, the yolks of the eggs ; scrape a little garlic with the point of your knife and rub it into your butter, with a little whole pepper, salt, and grated nutmeg ; the whole well pounded. Add two tablespoonfuls of fine olive oil and a teaspoonful of elder or tarragon vinegar✪ Montpelier Butter. Colour it, when thoroughly pounded, either with spinach green (p. 352), or with red lobster spawn pounded and mixed with it. Rub it through a hair-sieve, and set it in ice till wanted to ornament meat or fish salads. Let it be observed that no flavour should predominate. 43. Onion. Cut four or five large onions in slices. Simmer these gently with four ounces of butter and four ounces of w 2 340 THE THOROUGH GOOD COOK. ham (lean and fat), a pinch of flour, salt, pepper, a pinch of white sugar, a little stock, and the juice of a lemon. This sauce is delicious with warmed-up meats, white or brown. 44. Orange.

AI-modernized reading of the original text

Take a round-bottomed basin, place therein three yolks of eggs, a little pepper and salt, and with a wooden spoon proceed to work therein, by turning the spoon round quickly, about half a pint of salad oil and half a gill of tarragon vinegar ; these must be incorporated by degrees, almost drop by drop ; and in order to produce the sauce in perfection, it must present the appearance of a firm, creamy substance. This cold sauce is especially adapted for chicken and lobster salads. 40. Mirepoix. Cut two pounds of fillet of veal, one pound of fat bacon, one pound of lean ham, four carrots, four onions, all into dice ; pass off the whole with one pound of fresh butter, some whole parsley, a handful of mushrooms, two shallots, the least particle of garlic, a bay-leaf, a little thyme and basil, two cloves, a blade of mace, and a little pepper. The whole drawn over a slow fire, add the flesh of two lemons sliced thin (removing the pips), three ladlefuls of consomme (p. 77), and half a pint of good Avhite wine; simmer the mirepoix for two hours, and squeeze it through a tammy. Use this for entrees directed to be prepared " a la mirepoix." 41. Monglas. Mix till quite smooth a small spoonful of flour with butter, and moisten with the liquor in which you have boiled the joint with which the sauce is to be served. Add some juice of mushroom, and let it boil for ten minutes. Kemove the saucepan from the fire. Thicken with three yolks of eggs beaten up with milk. Then bring it to the boil again, taking care to stir all the time. To be really good, this sauce should be thick. Add the juice of a lemon, some truffles cut in shreds, the tails of cray-fish or a few shrimps, and a little parsley. 42. Montpelier Butter. Well Avash a small handful of chervil, the leaves of a dozen sprigs of tarragon, as much burnet, and a few small green onions ; blanch and cool them. Boil four eggs hard ; drain and squeeze your herbs dry, pound them with ten anchovies, boned and wiped, a tablespoonful of capers, the yolks of the eggs ; scrape a little garlic with the point of your knife and rub it into your butter, with a little whole pepper, salt, and grated nutmeg ; the whole well pounded. Add two tablespoonfuls of fine olive oil and a teaspoonful of elder or tarragon vinegar. Colour it, when thoroughly pounded, either with spinach green (p. 352), or with red lobster spawn pounded and mixed with it. Rub it through a hair-sieve, and set it in ice till wanted to ornament meat or fish salads. Let it be observed that no flavour should predominate. 43. Onion. Cut four or five large onions in slices. Simmer these gently with four ounces of butter and four ounces of w 2 ham (lean and fat), a pinch of flour, salt, pepper, a pinch of white sugar, a little stock, and the juice of a lemon. This sauce is delicious with warmed-up meats, white or brown. 44. Orange.

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