The Dudley book of cookery and household recipes

TO half a pint of mayonnaise add one tablespoon of dry mustard, or better still the same quantity of Moutarde Ravigotte. With this add half an ounce of eschalots or of spring onions, mixed very fine with chervil, tarragon and burnett, and a tablespoon of Chili vinegar. ¥ SAUCE BIGARADE STRIP off in bands, as thin as possible, the rind of a bitter orange, but leaving some of the white pulp. Cut these strips into small shreds, and throw them for a minute or two into scalding water, drain the shreds and put them into a bain marie, with a little glaze and some Espagnole sauce and half of the orange, which must also be stripped of the white pulp. Boil this thoroughly and add a little best butter. ¥ SAUCE AU BEURRE NOIR Melt eight ounces of best butter in a saucepan, at the corner of the fire. When the froth falls, skin the liquid butter carefully and then let it brown slightly to the colour of a filbert nut. Take it off and add a little salt and a very little black pepper, and two teaspoons of vinegar, which has been previously boiled. ANOTHER RECIPE FOR THE SAME THROW two ounces of best butter in a saucepan. Take care not to let it burn. Add a tablespoon of picked parsley leaves previously washed. Turn this out of the saucepan into a bowl. Then having placed the pan again on the stove boil two spoons of French white vinegar. When boiling pour in the butter and parsley. To be served with fish and eggs. SAUCE PIQUANTE PUT a chopped onion in a stewpan with some good Orleans vinegar. Well reduce it, then mix some good Espagnole sauce with it. Season slightly with cayenne pepper, and before sending to table add a few chopped gherkins in the sauce. SAUCE CHASSEUR CHOP two eschalots and cook them well in a little olive oil ; then wet the same with some good white wine (sauterne or sherry), which let reduce well ; then add equal quantities of tomato and brown sauce. Mince some mushrooms and put in the sauce, also a small pinch of cayenne pepper, and let these ingredients cook for ten minutes. At the time of serving add a little chopped parsley. ¥ FISH SAUCE A LA ROKEBY Agile of cream, butter the size of a walnut, one teaspoonful of flour, half a teaspoonful of anchovy, a little chili vinegar, tarragon, a little soy, a very little cayenne pepper. SAUCE VERT Make a good mayonnaise sauce. Add to it two tablespoonsful of stiffly whipped cream. Then chop a small onion and pass through a fine sieve a small piece of curry paste. Blanch a good handful of chervil, pound and pass through the sieve. When quite cold add to the mayonnaise. Keep stirring on ice all the time but it must not be frozen. The onion and curry are only put in in very small quantities to bring out the delicate flavour of the chevril. ITALIAN SAUCE PLACE in a stewpan a dessertspoonful of finely chopped shalot, an equal quantity of salad oil, a bay leaf and thyme. Stir this over the fire, fry the