213. Sauce Tartare. — Put two yolks of eggs in a
basin, place it in a shallow pan containing some crushed
ice, add a teaspoonful of salt, a good pinch of white pepper,
a pinch of cayenne, and a teasj)oonful of mustard ; stir
well together, and add gradually a pint of salad oil, and
about a quarter of a gill of tarragon vinegar ; when the
sauce is smooth and creamy stir in a good tablespoonful
of cold bechamel or Veloute sauce, two teaspoonfuls of
chopped gherkins, one of chopped capers, one of chopped
parsley, and about half a teaspoonful of finely chopped
tarragon and chervil. Do not mix the gherkins, capers,
&c., until the sauce is finished, as it is likely to cause
the sauce to turn if put in too soon. A few drops of
lemon juice may be added if the sauce is found too thick.
214. Sauce Suedoise, froide (a cold Sauce suitable
for Roast, Game, &c.). — 1 gill mayonnaise, ^ gill cream,
1 teaspoonful of French mustard, 2 tablespoonfuls finely
grated horseradish.
Whip the cream, stir in gradually the mayonnaise,
grated horseradish, and mustard ; add a pinch of castor
sugar, and a little salt if needed.
215. Sauce Mousseline verte (a cold Sauce suitable
438 EECHERCHE COOKERY.
for Fish, &c.). — 1 gill mayonnaise, J gill cold bechamel
sauce, 1 tablespoonful of picked parsley leaves, a few
sprigs each of tarragon, chervil, and burnet, 2 table-
spoonfuls of cooked spinach, 2 hard-boiled yolks of eggs,
2 anchovy fillets, ^ gill of cream.
^Yash and pick the green herbs, steep them in boil-
ing water for a few minutes, drain well, pound in a
mortar with the spinach, and rub through a fine sieve.
Pound the yolks of eggs and anchovy fillets, mix -^ith the
green puree, add the cream, and rub the whole through
a sieve. Dilute with mayonnaise and bechamel sauce,
add a little seasoning and a teaspoonful of mixed mus-
tard.
216. Sauce Valentine. — This sauce is prepared in the
same way as " Sauce Suedoise," adding a teaspoonful of
tarragon vinegar, and substituting the French mustard
with half that quantity of English mustard.
217. Sauce aux Concombres, froide (Cold Cucumber
Sauce). — J cucumber, h gill bechamel sauce, -^ gill
cream, 1 gill mayonnaise sauce, salt, pepper, spinach
greening.
Peel thinly the cucumber and cut into small pieces,
boil in salted water till tender, and rub through a hair
sieve. Return the pulp to the stewpan, add the
bechamel sauce ; let it reduce to about half the ori-
ginal quantity, and let it cool. Whip the cream until
stiff ; work in the mayonnaise sauce, and mix slowly with
the reduced cold sauce, add a little salt and pepper if
needed, also a few drops of spinach greening ; the sauce
is then ready for use.
218. Sauce Remoulade. — Blanch a few leaves of
tarragon, parsley, burnet, and chives ; drain the herbs
and chop finely. Put in a basin the yolk of an egg with
salt and pepper to taste, stir well with a wooden spoon ;
work in gradually half a pint of salad oil, and at inter-
vals a few drops of tarragon vinegar. About two table-
spoonfuls of vinegar is required to half a pint of oil.
When the sauce is finished add a teaspoonful of made
mustard, a pinch of castor sugar, and the chopped herbs.
SAUCES AND FORCEMEATS. 439
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213. Sauce Tartare. — Put two yolks of eggs in a
basin, place it in a shallow pan containing some crushed
ice, add a teaspoonful of salt, a good pinch of white pepper,
a pinch of cayenne, and a teasj)oonful of mustard ; stir
well together, and add gradually a pint of salad oil, and
about a quarter of a gill of tarragon vinegar ; when the
sauce is smooth and creamy stir in a good tablespoonful
of cold bechamel or Veloute sauce, two teaspoonfuls of
chopped gherkins, one of chopped capers, one of chopped
parsley, and about half a teaspoonful of finely chopped
tarragon and chervil. Do not mix the gherkins, capers,
&c., until the sauce is finished, as it is likely to cause
the sauce to turn if put in too soon. A few drops of
lemon juice may be added if the sauce is found too thick.
214. Sauce Suedoise, froide (a cold Sauce suitable
for Roast, Game, &c.). — 1 gill mayonnaise, ^ gill cream,
1 teaspoonful of French mustard, 2 tablespoonfuls finely
grated horseradish.
Whip the cream, stir in gradually the mayonnaise,
grated horseradish, and mustard ; add a pinch of castor
sugar, and a little salt if needed.
215. Sauce Mousseline verte (a cold Sauce suitable
438 EECHERCHE COOKERY.
for Fish, &c.). — 1 gill mayonnaise, J gill cold bechamel
sauce, 1 tablespoonful of picked parsley leaves, a few
sprigs each of tarragon, chervil, and burnet, 2 table-
spoonfuls of cooked spinach, 2 hard-boiled yolks of eggs,
2 anchovy fillets, ^ gill of cream.
^Yash and pick the green herbs, steep them in boil-
ing water for a few minutes, drain well, pound in a
mortar with the spinach, and rub through a fine sieve.
Pound the yolks of eggs and anchovy fillets, mix -^ith the
green puree, add the cream, and rub the whole through
a sieve. Dilute with mayonnaise and bechamel sauce,
add a little seasoning and a teaspoonful of mixed mus-
tard.
216. Sauce Valentine. — This sauce is prepared in the
same way as " Sauce Suedoise," adding a teaspoonful of
tarragon vinegar, and substituting the French mustard
with half that quantity of English mustard.
217. Sauce aux Concombres, froide (Cold Cucumber
Sauce). — J cucumber, h gill bechamel sauce, -^ gill
cream, 1 gill mayonnaise sauce, salt, pepper, spinach
greening.
Peel thinly the cucumber and cut into small pieces,
boil in salted water till tender, and rub through a hair
sieve. Return the pulp to the stewpan, add the
bechamel sauce ; let it reduce to about half the ori-
ginal quantity, and let it cool. Whip the cream until
stiff ; work in the mayonnaise sauce, and mix slowly with
the reduced cold sauce, add a little salt and pepper if
needed, also a few drops of spinach greening ; the sauce
is then ready for use.
218. Sauce Remoulade. — Blanch a few leaves of
tarragon, parsley, burnet, and chives ; drain the herbs
and chop finely. Put in a basin the yolk of an egg with
salt and pepper to taste, stir well with a wooden spoon ;
work in gradually half a pint of salad oil, and at inter-
vals a few drops of tarragon vinegar. About two table-
spoonfuls of vinegar is required to half a pint of oil.
When the sauce is finished add a teaspoonful of made
mustard, a pinch of castor sugar, and the chopped herbs.
SAUCES AND FORCEMEATS. 439