SAUCE, Maigre Maître d’Hôtel (Hot.—Made without Meat).
Ingredients.—½ pint of melted butter, 1 heaped tablespoonful of chopped parsley, salt and pepper to taste, the juice of ½ large lemon; when liked, 2 minced shalots. Mode.—Make ½ pint of melted butter, stir in the above ingredients, and let them just boil; when it is ready to serve. Time.—1 minute to simmer. Average cost, 9d. per pint.
SAUCE PIQUANTE, for Cutlets, Roast Meat, &c.
Ingredients.—2 oz. of butter, 1 small carrot, 6 shalots, 1 small bunch of savoury herbs, including parsley, ½ a bay-leaf, 2 slices of lean ham, 2 cloves, 6 peppercorns, 1 blade of mace, 3 whole allspice, 4 tablespoonfuls of vinegar, ½ pint of stock, 1 small lump of sugar, ¼ saltspoonful of cayenne, salt to taste. Mode.—Put into a stewpan the butter, with the carrots and shalots, both of which must be cut into small slices; add the herbs, bay-leaf, spices, and ham (which must be minced rather finely), and let these ingredients simmer over a slow fire, until the bottom of the stewpan is covered with a brown glaze. Keep stirring with a wooden spoon, and put in the remaining ingredients. Simmer very gently for ¼ hour, skim off every particle of fat, strain the sauce through a sieve, and serve very hot. Care must be taken that this sauce be not made too acid, although it should possess a sharpness indicated by its name. Of course the above quantity of vinegar may be increased or diminished at pleasure, according to taste. Time.—Altogether ½ hour. Average cost, 10d. Sufficient for a medium-sized dish of cutlets. Seasonable at any time.