The profession of cookery, from a French point of view

and spices. Mix together well, and wlien it has boiled a few minutes draw the sauce away from the fire, and put in the joints and pieces to be gently simmered therein. A Richep Salmis. Crush the bones, necks, giblets, etc., of the birds which you have been jointing; put all together into a stewpan with red wine and stock enough to cover them, two or three onions, a carrot, pepper, spice and cloves. Stew them together a long time, then strain through a hair sieve. Thicken this sauce until it becomes the consistency of cream, add salt, and taste if it be rightly seasoned. Warm up the jointed birds in the sauce, pour on to a dish, and garnish with potato rissoles or fried croutons. Serve very hot. Mayonnaise Blanche. The chief ingredient of this sauce is a small quantity of clear, savoury jelly. The jelly should be gradually melted by warmth, but must not become warm itself. When sufficiently dissolved to allow of its whisking easily, set the basin containing it on the ice if possible, if not, in a very cold place. Add an equal quantity of / good salad oil to it, a spoonful or two of good flavoured vinegar, and a little salt and pepper mixed ; tlien proceed to whisk tlie whole to a white creamy froth. The oil and vinegar are better if added by degrees. Keep the mayonnaise very cold. Mayonnaise Sauce. / This sauce is a mixture of yolks of eggs_, oil, and vinegar or lemon-juice. Care is required in the mixing thereof ; the oil should be added to the beaten eggs by drops, and the acid put in in the same way the last of all. The proportion usually observed is that of a tablespoonful of oil to every egg-yolk, and a few drops of vinegar. If found too thick when finished, use a little cold water to bring it to the requisite consistency. Use a wooden or silver spoon in mixing a mayonnaise. Green Mayonnaise Sauce is made by adding a small quantity of finely minced herbs — chervil, cress, parsley, etc. — to plain mayonnaise. Horse-radish Sauce. Pare off tlie outer skin, then scrape or grate an ounce of horse-radish ; slightly thicken a cupful of cream or cream and milk, put the horse-radish into it with half a teaspoonful of salt and a lump of sugar ; make the sauce very hot, and just before bringing to table stir in a spoonful of vinegar or lemon juice. Horse-radish Sauce, For cold meat. Scrape the root very finely ; to two tablespoonfuls of it add half a teaspoonful of salt and a whole one of made mustard. Stir these into a ready mixed yolk of egg and oil, and add lastly a spoonful of vinegar. Serve in a sauce boat. Cream may be substituted for the Q^'g and oil if preferred. Sauce Parisienne, For sweet puddings. Mix a wineglassful of rum or sweet wine with the beaten yolks of three eggs and a tablespoonful of sugar ; stir over the fire until the mixture begins to thicken, draw it aside and add to it three tablespoonfuls of cream. Keep warm, but do not let it boil. Sauce Napolitaine, For Neapolitan and custard puddinsTs. Dissolve four ounces of currant jelly in a saucepan with four lumps of sugar, add to this a wineglassful of claret or port wine. Make hot; but do not let it boil. Sauce aux Citrons.