With a saucepan over the sea

Cook a handful of burnet, chervil, and parsley and tarragon leaves, in boiling water for five minutes. Drain and chop very fine, with 2 boned anchovies, yolks of 2 hard-boiled eggs, a pinch of mustard, and the yolk of a raw egg. Pound these to a paste, and add ^ pint of pure olive oil and a tablespoonful of lemon juice. Strain for use. With a Saucepan over the Sea CHERRY SAUCE. (Germany. For pork or game.) Wash, stone, and set aside i pound of ripe red cherries. Simmer the kernels, with water to cover, 15 minutes. Then strain the water, add to it the cherries, i pint of water, 4 cloves, i glass of claret, I slice of stale bread, and enough sugar. Cook half an hour, press through a sieve, and re-boil it until rather thick. Serve hot. GARLIC SAUCE. (Provence.) _ The flavor is mild, like almonds, and dear to epicures, when the garlic is boiled in 4 waters, drained, chopped, mixed with sufficient white stock. GOOSEBERRY SAUCE. (England. For mackerel.) Trim and mash a pound of green gooseberries, add sugar to flavor, a spoonful of cornstarch, and the juice of a lemon. Cook 10 minutes, add a pinch of cinnamon and a spoonful of butter, simmer until thick, and press through a sieve. ORANGE SAUCE. (Spanish. For game.) Parboil the outer yellow rind of 2 large oranges. Drain these, cut into thin strips, and add the juice and a glass of port wine and }i cup of white stock. Cook ten minutes, strain, and then add salt and pepper, if desired. Serve, separately, in a bowl. With a Saucepan over the Sea MONTPELLIER BUTTER (for garnishing cold fish, jellies, or filling sandwiches). Mix 54 pound of parsley, tarragon, watercress, and chives, in equal parts. Boil them one minute in hot water, drain and chop them very fine, with the yolks of 3 hard-boiled eggs, 3 anchovies, free from skin and bones, i tablespoonful each of capers and gherkins, chopped fine, a little onion juice, salt, and pepper. Pound these and add ^ pound of fresh butter, 2 tablespoonfuls of olive oil, and i tablespoonful of lemon juice. Mix all well and press through a sieve. Set on ice until needed. It is usually pressed through a pastry tube, to form roses, along the edge of the dish, or on top of the fish. ESSENCE OF HAM (used for flavoring sauces). This will keep some time on ice. Chop 3 pounds of lean ham with 4 onions, 2 carrots, 2 parsnips, 4 mushrooms (or a tablespoonful of mushroom catchup), and add i ounce of butter, 3 truffles, I cup of veal stock, i clove, and some thyme and parsley. Stir, cover very closely, and simmer i hour. Strain it through a fine sieve. A tablespoonful will flavor a pint of sauce or as much soup. With a Saucepan over the Sea FAMILY CULLIS. (Old English recipe for foundation of sauces.) Blend i tablespoonful each of flour and butter, add I cup of good consomme, a glass of white wine, some parsley, thyme, a bayleaf, and a bit of mace, also 3 mushrooms, salt, and pepper. Cook, covered, for yi hour. Strain through a sieve. Will keep some time on ice, and useful for adding flavor to entrees or sauces. CHIPOLATA GARNISH. (A Spanish recipe.) In Spain chicken or sweetbread or any entree is rendered attractive by the addition of Chipolata. Cut up into neat pieces equal parts of carrots, chestnuts (parboiled and free from shell), mushrooms, turnips, and small sausages. Cover with consomme and cook until tender, adding a spoonful of sherry, pepper, and salt. CARAMEL (for coloring soups). French cooks keep a bottle of this on hand to use for gravies and soups which are too pale. Stir J^ pound of sugar and a tablespoonful of water constantly over the fire until a rich brown, being very careful not to let it burn. Add i cup of water and a little salt and cook 10 minutes longer. Cool and strain it and bottle tightly in S3 With a Saucepan over the Sea