The new century cookery book

Peel and chop finely the shallots, put them in a stewpan with the vinegar and 1 oz. of butter, cover with the lid of the stewpan, and allow to reduce to about half its original quantity. Now add the white sauce (veloutee for preference), and let simmer for a few minutes. Wash, pick, and blanch (parboil) the spinach and remainder of herbs ■ drain and cool, press out all the water, and pound in a mortar with 1 about 1 oz. of butter. Rub this through a fine sieve and mix it with the sauce as above prepared. Whisk in the remainder of the butter, season to taste, and serve. 283. Sauce Valentine. — This sauce is prepared in the same way as ‘Sauce Suedoise’ (No. 279), adding a teaspoonful of tarragon vinegar, and substituting the French mustard with half that quantity of English mustard. 284. Sauce aux Coucombres , froide (Gold Cucumber Sauce). — \ cucumber, ^ gill bechamel sauce (No. 202), £ gill cream, 1 gill mayonnaise sauce (No. 277), salt, pepper, spinach greening. Peel thinly the cucumber and cut into small pieces, boil in salted water till tender, and rub through a hair sieve. Return the pulp to the stewpan, add the bechamel sauce ; let it reduce to about half the original quantity, and let it cool. Whip the cream until stiff ; work in the mayonnaise sauce, and mix slowly with the reduced cold sauce, add a little salt and pepper if needed, also q, few drops of spinach greening ; the sauce is then ready for use. 285. Sauce Remoulade. — Blanch a few leaves of tarragon, parsley, burnet, and chives ; drain the herbs and chop finely. Put in a basin the yolk of an egg with salt and pepper to taste, stir well with a wooden spoon ; work in gradually half a pint of salad oil, and at intervals a few drops of tarragon vinegar. About two tablespoonfuls of vinegar is required to half a pint of oil. When the sauce is finished add a teaspoonful of made mustard, a pinch of caster sugar, and the chopped herbs. 286. Sauce JEpicurienne (suitable for Asparagus, Artichokes , or Boiled Fish). — 1 cucumber, 1 gill mayonnaise, | gill cream, 1 tablespoonful tarragon vinegar, ^ gill aspic jelly (No. 293), 1 teaspoonful anchovy essence, 1 dessertspoonful chopped gherkins, 1 ' dessertspoonful chutney, pepper, salt, sugar. Peel the cucumber, cut it into small pieces, cook till tender in salted water, strain and rub through a fine hair sieve. When cold, stir this puree gradually into the mayonnaise sauce, add the cream, aspic, anchovy essence, the vinegar, and chutney (the latter should previously be rubbed through a sieve) ; season with pepper and salt and a small pinch of caster sugar ; add the chopped gherkins and a few drops of spinach greening to give it a greenish tint. 287. Creme de JRaifort, fvoide (. Horseradish Cream, cold). — 1^ oz. grated horseradish, 1 gill thick cream, 1 tablespoonful whitewine vinegar, 1 teaspoonful caster sugar, £ teaspoonful powdered mustard, ^ saltspoonful salt, a pinch of cayenne. Put the horseradish in a basin, add the sugar, mustard, salt, and cayenne ; moisten with the vinegar. Stir in gradually the cream, and whisk gently for a few minutes. Serve in a sauce-boat with cold roast beef, &c. 288. Sauce Haifort , f rappee (Iced Horseradish Sauce). — 1 stick horseradish, 1 gill cream or milk, 1 teaspoonful mixed mustard, 1 teaspoonful caster sugar, 2 tablespoonfuls vinegar.