Serve this sauce with braised or roast beef—especially fillets.
[119a—PARSLEY SAUCE]
This is the Butter Sauce (No. [66]), to which is added, per pint, a heaped tablespoonful of freshly-chopped parsley.
[120—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 one-half oz. of gherkins, one-half oz. of the hard-boiled white of an egg, one oz. of salted tongue, one oz. of truffles, and one oz. of mushrooms. All these to be cut [Julienne-fashion] and short.
This sauce is for mutton cutlets when these are “à la Reform.”
[48]
]CHAPTER IV
COLD SAUCES AND COMPOUND BUTTERS
[121—AIOLI SAUCE, OR PROVENCE BUTTER]
Pound one oz. of garlic cloves as finely as possible in a mortar, and add the yolk of one raw egg, a pinch of salt, and one-half pint of oil, letting the latter gradually fall in a thread and wielding the pestle meanwhile, so as to effect a complete amalgamation. Add a few drops of lemon juice and cold water to the sauce as it thickens, these being to avoid its turning.
Should it decompose while in the process of making or when made, the only thing to be done is to begin it again with the yolk of an egg.