À la mode cookery

Mousseline Sauce Mix together equal parts of mayonnaise sauce, whipped aspic, and whipped cream ; flavour with a few drops of tarragon vinegar and a sprinkle of paprika. Mushroom Sauce Trim and wash the mushrooms. Make a white sauce, add the juice of a lemon, put in pepper and salt, and cook the mushrooms in it. If brown mushroom sauce is required, add a table-spoonful of mushroom ketchup to it. Mustard Sauce Mix in a dessert-spoonful of mustard flour in a table-spoonful of flour, and make as a white sauce, adding a few drops of vinegar. This sauce requires good stirring. Orleans Sauce Take two table-spoonfuls of vinegar and add to it a dessert-spoonful of rich gravy, or some of Driessen's foundation sauces, and let all cook together ; then work in gradually two ounces of butter and a teaspoonful of minced parsley which has been sprinkled with powdered sugar. Oyster Sauce Take a dozen deep-sea oysters, beard them, and chop them in two or three pieces, according to the size of the oysters, and squeeze lemon and cayenne over them. Take the liquor and put it into a saucepan with the beards. Scald all together for two minutes, take off fire and strain. Mix in a basin a table-spoonful of cold milk and a table- spoonful of flour together. Add the strained oyster liquor and a few drops of anchovy essence. Put in a saucepan half an ounce of butter ; when it boils, add the mixture from the basin and cook over the fire till it boils and thickens. Now add a good table-spoonful of cream, and boil up once more. Then add the oysters and serve. Parsley Sauce Make some white sauce in the usual manner, then add a good handful of chopped parsley, and add it to the sauce with a little green colouring and a table-spoonful of cream (though the latter is not necessary), and boil up. Pease-pudding Sauce This sauce is instead of pease pudding, and is much appreciated. Take some pea-flour and mix it with some good stock, a tea-spoonful of unmade mustard, and pepper and salt to taste. Add, according to the quantity, one or two good table-spoonfuls of cream. Serve in a sauceboat with either hot or cold boiled pork. Perigueux Sauce Cut half a pound of raw ham into dice, and put into a stewpan with an ounce of butter, one shalot, one onion sliced, and a pinch of mignonette pepper. Fry till the onion is a pale brown and pour in half a pint of marsala. Reduce one half and add half a pint of Espagnole sauce, half a pint of white stock, and a table-spoonful of chopped truffles previously cooked in marsala. Simmer for twenty minutes, skim and strain into another pan, and reduce till it coats the spoon. Sauce Piquante Cut up a shalot, half a carrot, three mushrooms, and fry till brown in an ounce of butter ; then stir in an ounce of flour and half a pint of brown stock. Add a sprig of thyme, a bay-leaf, a table-spoonful of Worcester or Reading sauce, and let all simmer for twenty minutes ; skim and add a pinch of salt, cayenne, and two table-spoonfuls of vinegar and strain. Poivrade Sauce Shred a head of celery, two carrots, two onions, one shalot, one clove of garlic, one turnip two leeks.