The new century cookery book

270. Sauce Cambridge (an excellent Cold Meat Sauce). — Pound in a mortar 4 hard-boiled yolks of eggs, 4 fillets of anchovies, 1 tablespoonful of capers, a sprig of tarragon and chervil ; then add 1 dessert-spoonful of French mustard, 1 teaspoonful of English mustard, a pinch of cayenne pepper, and moisten with 2 tablespoonfuls of olive oil and 1 of tarragon vinegar. Rub the whole through a fine tammy or hair sieve, stir in a little more oil and vinegar, and work to the desired consistency ; keep it on the ice till wanted, and add a little chopped parsley or olives just before serving. No salt is needed on account of the anchovies used in making this sauce. 271. Sauce Tomate ( Tomato Sauce). — Put into a stewpan 1 oz. of slices of bacon, 1 oz. of butter, and a finely-chopped onion, fry a little, and add about 1 lb. of ripe tomatoes freed from stems and cut into slices, stir over the fire a little longer, then add 1 oz. of flour previously mixed with a little cold stock or gravy. Stir in gradually three parts of a quart of stock, add a few peppercorns, a few sprigs of savoury herbs and parsley, allow all to simmer for half an hour. Remove the herbs, rub through a sieve, return to the stewpan, season with salt, a pinch of caster sugar and pepper, finish with a pat of fresh butter, and serve as required. Note. — A tablespoonful of double cream might be used instead of butter, but the sauce should not be allowed to boil again after the butter or cream as a finish has been added. 272. Sauce Creme de Tomate.— Cut up the tomato, put in a stewpan, add a bay-leaf, salt, and peppercorns, reduce to half, add a piece of butter, and when drawn pass through a tammy, return to a small stewpan, and work in remainder of 2 oz. of butter. Do not put , near too hot a place, or else it will go oily. 273. Sauce Pompadour. — 2 oz. butter, \ pint veloutee (No. 206) or Allemande (No. 204) sauce, 1 shallot, 6 preserved mushrooms, 2 yolks of eggs, \ gill cream, 1 teaspoonful chopped parsley, pepper, salt, and a grate of nutmeg. Peel and chop the shallot, and mince finely the mushrooms. Blend the shallot in an ounce of butter, but do not let it take colour ; put in the mushrooms and stir over the fire until all moisture is absorbed, then add the sauce, stir until it boils, skim well, and let it cook a few minutes. Beat up the yolks of eggs with the cream and parsley, stir into the sauce, and season with pepper, salt, and a little nutmeg ; finish with the remaining ounce of butter, but do not let it boil again. Keep in the bain-marie until required for serving. 274. Sauce Marseilla Ise . — 1 lb. ripe tomatoes, 1 carrot, 1 small onion, 1 oz. raw ham, 2 oz. butter, 1^ oz. flour, 1 bay-leaf, 1 gill stoclc, 1 oz. bacon (fat), salt, pepper.