Sauce Tartare
Make 1 cup mayonnaise, [page 41]. Chop very fine 1 tablespoon each of capers, olives, pickles and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise.
Maitre D'Hotel Butter
2 tablespoons butter
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon white pepper
1 tablespoon chopped parsley
Cream butter; add gradually lemon juice, seasoning and parsley. Keep cold until served.
Mint Sauce
1/4 cup chopped mint leaves
1/2 cup vinegar
1/4 cup water
1/4 cup brown or granulated sugar
Cook all ingredients in saucepan over very slow fire for about one-half hour. Do not allow to boil. Serve hot.
Horse-Radish Sauce
2 tablespoons butter
2 tablespoons grated fresh horse-radish
1 tablespoon very thick cream
1/2 teaspoon lemon juice
Cream butter; add horse-radish, cream and lemon juice. Keep very cold.
Cranberry Sauce
1 quart cranberries
2 cups sugar
1 cup water
Put all together into saucepan. Cover until it boils. Remove cover and cook about 10 minutes or until berries have all burst. Pour into mold, chill and serve.
For Cranberry Jelly strain and put into mold and chill.