Buckmaster's cookery

Precautions. — Gradually and thoroughly stir in the oil till the sauce is of the consistency of cream, and of a pale straw colour. Do not add the vinegar until the egg and oil are well mixed. Tartare Sauce. — Add to half a pint of white mayonnaise sauce, prepared as above, without flavouring, one tablespoonful of dry mustard, half an ounce of eschalots or spring onions, and half an ounce of gherkins, minced finely with one tablespoonful of ravigote (minced chervil, tarragon, and burnet), a tablespoonful of Chili vinegar, and a small pinch of cayenne pepper, mix thoroughly with the white mayonnaise and it is ready. Buckmaster's Cookery. GREEN MAYONNAISE SAUCE. Ingredients. Mayonnaise sauce. Burnet. Chervil. Cress. Tarragon. 1. Mince finely a teaspoonful of garden cress, the same quantity of burnet, the same quantity of tarragon, and half a teaspoonful of chervil, with any other herbs you may fancy. 2. Mix these together. 3. Stir them into the sauce. This mixture is called ravigote , if tarragon vinegar has been used ; in preparing the white mayonnaise no tarragon should be used in the ravigote. When tarragon is scarce, tarragon vinegar may be used instead. Two tablespoonfuls of ravigote may be used for half a pint of sauce. Precautions. — The herbs should be finely minced. 1. Mince half an ounce of eschalots, one dessertspoonful of capers, and the same quantity of gherkins. When minced (2) take two anchovies, clean them, and put them for a minute into hot water. 3. Remove their heads and backbones and chop them up. Mix them together with a teaspoonful of French mustard, and stir into half a pint of mayonnaise sauce. Precautions. — With all cold sauces the chief thing is a good mayonnaise sauce SAUCE REMOULADE. Mayonnaise sauce. Eschalots. Ingredients. Capers. Gherkins. 2 Anchovies. French Mustard. Sauces. PIQUANT SAUCE (1). TO MAKE THREE QUARTERS OF A PINT. Ingredients. Flour. Vinegar. $ pt. of Stock. -Jr oz. of Eschalots. Gherkins. Parsley. 1 oz. of Butter. 1. Chop up a good half ounce of eschalots, a tablespoonful of parsley, and a tablespoonful of gherkins 2. Take a clean quart stewpan and put into it one ounce of butter, four tablespoonfuls of vinegar, and the chopped eschalots. 3. Stir over the fire with a wooden spoon till the vinegar is sufficiently reduced and the butter clear. When the eschalots have absorbed all the vinegar (4) add one ounce of flour. 5. Stir four or five minutes. 6. Add three-quarters of a pint of broth or stock (if unflavoured with vegetables the better), season with pepper and salt according to the saltness of the broth. 7. Bring it to the boil. 8. Skim. 9. Continue boiling gently for ten minutes. 10. Now add the parsley and gherkins. 11. Boil up, and skim again if necessaiy. 12. Any additional seasoning may now be added, and the sauce is ready. Reducing is necessary to give a proper sharpness to the sauce and secure a proper mixture of the flour and butter. When anything has to be reduced a brisk boiling is necessary. The essential condition of all sauces is cleanliness. Many an eniree has been spoilt through dirt. The utensil may appear clean, but the evidence of the nose is often necessary. Precautions. — Be careful not to burn the butter. 2oS Buckmaster's Cookery. my PIQUANT SAUCE (2). Ingredients.