Soyer's standard cookery

Dissolve one-quarter pound of butter, and add to it the necessary salt, a little pepper, half the juice of a lemon, and three hard-boiled eggs (hot and cut into large cubes) ; also a teaspoonful of chopped and scalded parsley. Horse-Radish Sauce. Rasp five ounces of horseradish and place in a stewpan with a gill of white consomme. Boil gently for twenty minutes and add a half pint of butter sauce and cream, and one-half ounce of breadcrumbs; thicken by reducing on a brisk fire and rub through sieve. Then thicken with the yolks of two eggs, and complete the seasoning with a pinch of salt and pepper, and a teaspoonful of mustard dissolved in a tablespoonful of vinegar. Serve with braised or roast beef. Parsley Sauce. This is Butter Sauce, to which is added a heaped tablespoonful of freshly-chopped parsley to the pint. Reform Sauce. Put into a small stewpan and boil one pint of half-glaze sauce and one-half pint of ordinary Poivrade sauce. Complete with a garnish composed of half an ounce of gherkins, half an ounce of the hard-boiled white of an egg, one ounce of salted tongue, one ounce of truffles, and one ounce of mushrooms. All to be cut Julienne-fashion and short. Served with mutton cutlets and designated a la Reforme. Genoa Sauce. Pound in a mortar, and make into a smooth, fine paste, one ounce of pistachios and one ounce of fir-apple kernels, or, if these are not available, one ounce of sweet almonds; add half a tablespoonful of cold Bechamel. Put paste into a bowl, add the yolks of six eggs, a little salt and pepper, and finish the sauce with one quart of oil, the juice of one lemon, and proceed as for Mayonnaise. Complete with three tablespoonfuls of puree of herbs, prepared with equal quantities of chervil, parsley, tarragon, and fresh pimpernel, previously blanched. Cool quickly, expel the water, and pass through a fine sieve. Serve with cold fish. Mayonnaise Sauce. Put in a bowl the yolks of six raw eggs, after having removed the cores. Season with half ounce of table salt and a little cayenne pepper. Gradually pour one-fifth pint of vinegar on the yolks while whisking them briskly. When the vinegar is absorbed add one quart of oil, very slowly, constantly stirring the sauce meanwhile. The sauce is finished by the addition of the juice of a lemon and three tablespoonfuls of boiling water — the purpose of the latter being to ensure the coherence of the sauce and to prevent its turning. Mayonnaise prepared in this way is rather liquid, but left to rest a few hours will thicken considerably. Unless it be exposed to too low a temperature, the Mayonnaise, prepared as above, never turns, and may be kept sweet for several days. Keep free from dust by covering. Cleared Mayonnaise Sauce. Take the necessary quantity of Mayonnaise and gradually add to it, per one and one-half pints of the sauce, one-half pint of cold and rather firm melting aspic jelly — Lenten or ordinary, according to the nature of the products for which the sauce is intended. Whisked Mayonnaise.