À la mode cookery

Boil two eggs hard and then chop them and pour on them a few drops of tarragon vinegar, pound in a mortar, adding drop by drop two table-spoonfuls of salad oil, then gradually drop three table-spoonfuls of port wine, one of mustard, the juice of a lemon, white pepper, salt to taste, a sharp apple finely chopped, a pinch of sugar, and just enough vinegar to flavour the whole. Stir well together till all traces of the oil disappear. Dutch Sauce Make half a pint of melted butter and put it, with the yolks of four or five eggs, into a stewpan. Stand it in a large saucepan of boiling water, and whisk it well over the fire till it thickens. It must not boil, or it will curdle. Season to taste with salt and cayenne, and at the last stir in two table-spoonfuls of lemonjuice. D'Uxelles Sauce Take two table-spoonfuls of chopped mushrooms, one of chopped parsley, the same of chopped shalots, a head of garlic, a little scraped bacon, a bay-leaf, a bouquet garni, salt and pepper to taste. Warm up in fresh butter. Moisten with white wine, reduce it and pass it through a sieve. Stir in a little white thickening, and serve with poultry or game entrees. Espagnole Sauce (Spanish Sauce) Cut up some slices of ham, some veal trimmings, and fowl's giblets, and place in a saucepan with a lump of butter mixed with flour, and stir over the fire till a nice brown colour ; moisten with stock, half a pint of chablis, and the juice of a lemon. Simmer for several hours, then pass through a fine strainer, and thicken with a little glaze. Fennel Sauce Take a large handful of green fennel, take away all stalks and put the sprigs into a saucepan with cold water and a tiny bit of soda. Boil for five minutes, then drain, chop fine, and mix well with half an ounce of butter. Rub through a sieve, and add this pulp to half a pint of white sauce. Financiere Sauce Mince some raw ham, enough to fill three tablespoonfuls, some truffle trimmings, mushrooms, a bouquet garni, three black peppercorns ; put these into equal quantities of stock and white wine. Reduce to half the quantity, skim well and tammy ; stir some stock into a little brown thickening in a separate saucepan. Mix all together and reduce. Sauce Framboise (Spanish recipe) Beat up the yolks of two eggs, and add drop by drop a gill of olive-oil, a dessert-spoonful of tarragon vinegar, a quarter of a tea-spoonful of shalot vinegar, a few chopped capers, a couple of boned sardines finely minced, and a table-spoonful of raspberry jelly. Geneva Sauce (For Fish) Take some fish stock, mix in flour, boil some butter, then add the stock and stir over the fire till brown; add a claret-glassful of claret and half a pint of fish stock, a bouquet garni, salt and pepper, two sliced onions, and two or three chopped mushrooms. Let them cook well together and serve. Green Sauce Pound a large handful of parsley in a mortar, boil and add eight boned anchovies and half a pint of mayonnaise sauce gradually in which two table-spoonfuls of chervil, tarragon, and chives have been mixed. Ham Sauce Cut up half a pound of cooked ham into dice. Pound in a mortar, moisten with stock, add a tablespoonful of Soubise sauce and the same of Espagnole and tammy; then stir in a pint of stock, and when it K