Add a few drops
of tarragon vinegar, mix thoroughly, and serve.
PIQUANT SAUCE--I
Cook together a teaspoonful of chopped onion, a pinch of sugar,
a few drops of Worcestershire sauce, and one tablespoonful each
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of chopped capers and pickles, with two tablespoonfuls of tarragon
vinegar, and salt and cayenne to season. Prepare a Spanish Sauce
and add the mixture to it.
PIQUANT SAUCE--II
Mix together half a cupful of beef stock, two tablespoonfuls of
tarragon vinegar, two tablespoonfuls of chopped pickle, one
tablespoonful each of chopped onion, capers, and parsley, a teaspoonful
each of sugar and salt, and paprika to season.
POOR MAN'S SAUCE
Brown a tablespoonful of flour in butter, add two cupfuls of stock,
and cook until thick, stirring constantly. Add two tablespoonfuls
of tomato catsup and one of anchovy essence. Strain and serve.
PORTUGUESE SAUCE
Put six tablespoonfuls of butter into a saucepan with the yolks
of two eggs beaten with the juice of half a lemon. Season with
salt and pepper and heat thoroughly but do not boil. Take from the
fire, stir until thick, and serve immediately.
POULETTE SAUCE
Simmer for ten minutes a pint of White
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Sauce, seasoning with salt, pepper, and lemon-juice.
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