Domestic and economical cookery recipes

2 raw yolks of eggs, perfectly | 2 tablespoonsful of taragon, freed from the germs j French, or plain vinegar ^ pint of best salad oil Pepper and salt METHOD. Put the yokes into a basin with a little salt, and stir them quickly with a whisk, or wooden spoon, dropping the oil on them drop by drop, until the sauce is as thick as butter in the warm weather, then add the vinegar and remainder of seasoning. Note. — Success in making this sauce will depend on adding the oil very gradually to the yolks. It should also be made in a very cool place to prevent the sauce curdling. If this does occur, put a yoke in another basin and pour the curdled sauce slowly on it. This will bring it smooth again. When the sauce is made it is well to mix a tablespoonful of warm water with it ; this will effectually prevent it curdling. This sauce, when properly made, should be of the con- sistency of very thick cream. When it is intended for coating cold entrees, Ac., mix with it, before using, half a gill of liquid, but quite cold, aspic jelly. Note. — Some people mix oil and vinegar together in making this sauce, using a teaspoonful of vinegar to every seven of oil ; but I think the plan mentioned in this recipe is the best. 93 No. 235. TARTARE SAUCE. Make like mayonnaise, adding to every half-pint one tablespoonful of chopped parsley, one tablespoonful of chopped capers and gherkins, and a teaspoonful of mixed mustard. No. 236. EGG SAUCE. To one pint of veloutA or Bechamel sauce, add the whites of four hard-boiled eggs, cut into small dice. No. 237. BECHAMEL SAUCE. Make like Veloute, using milk in which a few button mushrooms have been simmered to flavour it. No. 238. ROBERT SAUCE. INGREDIENTS. 2 small onions l^oz’of butter 1 gill of French white wine i pint of brown sauce 2teaspoonsfulof French mustard 1 teaspoonfulofanchovy sauce 4 oz. of glaze METHOD. Cut the onions into small dice, and fry in the butter for fifteen minutes. Add the wine, and boil gentlv for four minutes. 94 Add the sauce and glaze. Boil gently for twenty minutes, skimming the butter off as it rises. Just before serving, stir in the mustard. Pepper and salt are added to taste. If liked tarragon or plain vinegar may be substituted for the wine. It makes a sharper-tasting sauce. No. 239. PIQUANT SAUCE. INGREDIENTS. 1 pint of brown sauce | 1 dessertspoonful of very finely 2 tablespoonsful of capers j chopped shallot 2 tablespoonfuls of chopped | ^ pint of vinegar gherkin j Pepper and salt to taste METHOD. Put the capers, shallot, and gherkin in the vinegar, and simmer until the shallot is quite soft. Pour in the sauce and let it boil up. Add pepper and salt to taste. No. 240. HOLLANDAISE SAUCE. INGREDIENTS. 4 tablespoonfuls of vinegar 4 ozs. of butter 1 tablespoonful of water Pepper and salt 5 eggs, yolks of METHOD. Put the vinegar into a saucepan and reduce it three-fourths. Add the water and yolks, and stir until the sauce thickens. This is best done in a double saucepan. Now add in small pieces (off the fire) the butter. Flavour with pepper and salt. Note. — If allowed to get too hot the sauce will curdle. No. 241. MAITRE-D’HOTEL SAUCE. To one pint of velout6 or supreme sauce, add two tablespoonsful of finely chopped parsley. If used for new potatoes, this sauce should be very thin. 95 No. 242. PORT WINE SAUCE INGREDIENTS.