European and American cuisine

German Tartare Sauce.— Put the yolks of 2 eggs into a bowl ; and 1 even teaspoonful salt ; Ys teaspoonful English mustard, a little red pepper ; stir this 2 minutes ; then add drop by drop 6 tablespoonfuls olive oil and 1 tablespoonful white vinegar ; next add 1 tablespoonful fine-chopped blanched shallots, 1 tablespoonful finechopped capers, 1 teaspoonful fine-chopped parsley, and, if handy, Ys teaspoonful of fine-chopped tarragon and the same of chervil ; 108 COLD SAUCES. add also 1 teaspoonful anchovy essence, Y4 teaspoonfol white pepper ; mix all well together ; add last Y, cup of whipped cream, and serve. Vinaigrette Sauce.— Put the yolk of 1 hard-boiled egg into a small bowl ; rub it fine ; add gradually 3 tablespoonfuls oil ; then add 2 tablespoonfuls fine-chopped shallots or white onions, 1 even tablespoonful salt, 1 even teaspoonful white pepper, 3 tablespoonfuls white vinegar, and serve. Herring Sauce. — Soak 1 herring in milk for 12 hours ; then remove it ; wash and free it from skin and bones ; chop the herring meat as fine as possible. Put the yolk of 3 hard-boiled eggs in a bowl, rub them fine ; add slowly 3 tablespoonfuls of oil, then 3 to 4 tablespoonfuls vinegar, 1 even teaspoonful salt, 1 even teaspoonful white pepper, 3 tablespoonfuls grated horseradish, and the herring. Radish Sauce. — Clean and grate 4 black radishes; mix together 2 tablespoonfuls oil, 3 tablespoonfuls vinegar, 1 teaspoonful salt ; add the grated radish, and serve with soup meat Mint Sauce. — Two hours before serving mix 2 tablespoonfuls fine-chopped mint with 2 tablespoonfuls water, 4 tablespoonfuls vinegar, 1 tablespoonful sugar, Vi teaspoonful salt Serve with roasted lamb. Some prefer boiling the sauce a few minutes. Chantilly Sauce.— Mix the yolk of 1 hard-boiled egg with 1 raw yolk ; add slowly 4 tablespoonfuls olive oil ; then add 2 cloves of fine-chopped shallots or a small white onion, 1 tablespoonful fine-chopped capers ; season with 1 teaspoonful salt, V« teaspoonful white pepper ; chop the hard-boiled white of egg very fine, add it with 3 tablespoonfuls vinegar and V, teaspoonful of sugar to the sauce ; when this is well mixed add 3 tablespoonfuls whipped cream, and serve. Yinaigrette Sauce^ with Fine Herbs.— Chop fine an equal portion of chives, parsley, chervil and tarragon, Y^ cupful in all ; put 1 gill of fine salad oil into a bowl ; add V^ gill of vinegar, Yt tea [illustration: COLD SAUCES. 109] spoonful salt, a pinch of Cayenne pepper, stir 3 minutes ; add the chopped herbs, and serve. Benton Sauce. — Mix 1 teaspoonful dry English mustard with 1 teaspoonful sugar, Vt teaspoonful salt ; add slowly 4 tablespoonfuls white vinegar and 2 tablespoonfuls grated horseradish. Let it stand several hours, and serve with cold meat English Mustard — How to mix. — Put 2 tablespoonfuls mustard into a small bowl ; add Vg teaspoonful salt, the same of sugar ; moisten with 2 tablespoonfuls white vinegar; when this is well mixed add, drop by drop, 1 tablespoonful olive oil ; fill into a mustard cup, cover and let it stand 24 hours, then use. German Cream Sauce for Lettuce. — Mix Vt pint thick sour cream with y^ tablespoonful of vinegar, a sprinkle of salt, 1 tablespoonful sugar, and serve.