Cookery

The principal and most frequently served cold sauce is, of course, the so-called mayonnaise , which is made in a variety of ways that all bring about very much the same result. Stir in a basin or a china mortar the yolks of two eggs, put in salt, pepper, and mustard to taste, then add almost drop by drop enough salad oil to make the required sauce. The stirring must proceed evenly, and always in the same direction ; the sauce will then be quite thick. Now add a few drops of tarragon vinegar and the needful quantity of plain vinegar to make it palatable, and serve with any kind of cold meat, fish, etc. Mayonnaise should always he made and kept in as cool a place as possible. A few drops of cream if at hand, put in at the last moment, will produce a pleasant and mellow flavour which greatly improves the mixture, although it is by no means an indispensable ingredient. If the sauce turns in the making, it can often be thickened by the addition of one or two drops of cold water. It is, however, quite as good to eat, although for garnishing purposes it would have lost the smooth appearance which should be one of its chief points. Sauce Piquante. — Beat to cream a small lump of fresh butter ; sprinkle into this, stirring the while, a teaspoonful of finely-chopped parsley and chives, add a long dash bite vinegar to taste, and serve with any kind of grilled meat or fish. The quantity of butter is determined (as in the case of the oil in the mayonnaise) by the amount of sauce required, and, as a rule, the tendency is to make more than is needed. Sauce à la Montarde (Cold).— Chop up the yolks of three hard-boiled eggs, stir into them two tablespoonfuls of olive oil, a dozen or so of capers, one dessertspoonful of mustard, and a pinch of pepper, when these ingredients have been thoroughly well mixed finish up with vinegar to taste. Sauce Remoulade. Chop up some parsley, chives, and a sprig or two of tarragon very finely. Steep this for a few minutes in a tablespoonful of olive oil, and the same quantity of good meat gravy froe from I> OOOKEKY. grease. Put it into a basin, add four sardines, skinned, boned, and chopped fine, the yolks of two or three hard-boiled eggs, and one dessertspoonful of mustard powder. When the ingredients are well amalgamated, stir in a tablespoonful of oil slowly, and then the required quantity of good vinegar. Finally put in some salt and pepper, and strain before serving, or not, as preferred. Sauce Tartare (excellent with Fried Fish). — Chop up the yolks of two or three hard-boiled eggs, with one or two eschalots, some parsley and chervil. Pound them in a mortar with a china pestle, moisten them thoroughly with oil. When the mixture attains the consistency of cream finish as usual with vinegar, salt, mustard, and pepper. Sauce Raifort (Horseradish). — Peel and scrape a good, firm, white horseradish (if discoloured they arc stale and worthless), put it into a sauce bowl with a dessertspoonful of castor sugar, and let it stand for half an hour or more. Just before sending it in, add a tablespoonful of vinegar, and finally stir in double the quantity of cream, or more if it is available.