The table

172. Tarragon Sauce. — Put half a pint sauce veloute (No. 152) to boil in a saucepan on the hot stove. Add half a cupful of white broth (No. 99) and two sprigs of tarragon. Season with a very little salt, and cook for ten minutes. Cut up very fine, and add to the sauce when serving twelve blanched tarragon leaves. 173. Oyster Sauce. — Open eighteen medium-sized, fine Shrewsbury oysters and put them in a saucepan with one ounce of good butter, placing the pan on the stove. Cook for four minutes ; remove half the liquid from the pan and add a pint of hot Allemande sauce (No. 210). Then with the spatula mix lightly together without allowing it to boil, and serve. 174. Indian Sauce. — Brown in a saucepan one sliced onion, one ounce of raw lean ham, one sprig of thyme, and twelve whole peppers, with one ounce of butter. Add a teaspoonful of powdered curry diluted in a pint of sauce veloute (No. 152); boil for ten minutes. Then strain through a Chinese strainer into another saucepan, being careful to pour in half a cupful of cream, the juice of half a lemon and two egg yolks. Then serve. 175. Sauce Normande, for Fish. — To a pint of sauce veloute (No. 152) add two tablespoonfuls of mushroom liquor. Reduce the sauce for ten minutes, and place in it two tablespoonfuls of fish-stock (No. 214). Let it just boil again, then add two egg yolks and the juice of half a lemon ; strain through a fine sieve and stir in half an ounce of fresh butter. This sauce should be consistent. 175K. Normande, garnishing for Meat.— Neatly peel and wash well twelve celery knobs, drain, and then place six of them in a saucepan with one tablespoonful of butter, one pinch of salt, half a pinch of pepper, and a gill of white broth (No. 99), and cook for twenty minutes on a moderate fire ; then mash them as you would potatoes ; when thoroughly mashed place them in a warm place for further action. Take the other six celery knobs, cut out very carefully the centres with the aid of a vegetable scoop, leaving about half an inch uncut at the bottom to prevent burning. Season with one pinch of salt only, evenly divided. Stuff them with the above farce; then place them in a saucepan with half a medium-sized, sound, scraped and sliced carrot, half a peeled and sliced onion, and a table- STOCKS, SAUCES, FORCEMEATS, GARNISHINGS. 175 spoonful of butter. Cook three minutes on a moderate fire. Add a wineglassful of good cider and a gill of white broth (No. 99). Cook again for twenty minutes. Arrange the remaining mashed celery in the centre of the hot serving dish, place the meat over it, nicely surround the dish with the six stuffed celery knobs, strain the gravy over, arranging a small piece of cooked cauliflower on top of each, and serve very hot. 176. Sauce a la Toulouse. — To a pint of Hollandaise sauce (No. 160) add two tablespoonfuls of white wine, one sliced truffle, and six minced mushrooms. Heat well without boiling, and when serving add a little meat-glaze (No. 141). 177. Sauce maitre d'hotel, liee. — Add to half a pint of warm Hollandaise sauce (No. 160), a teaspoonful of chopped parsley, half an ounce of butter, a scant teaspoonful of pepper, and half a teaspoonful of nutmeg; then serve.