[122—ANDALOUSE SAUCE]
Take the required quantity of Mayonnaise sauce (No. [126]) and add to it the quarter of its volume of very red and concentrated tomato purée, and finally add two oz. of capsicum cut finely, [Julienne-fashion], per pint of sauce.
[123—BOHEMIAN SAUCE]
Put in a bowl one-quarter pint of cold Béchamel, the yolks of four eggs, a little table salt and white pepper. Add a quart of oil and three tablespoonfuls of tarragon vinegar, proceeding as for the Mayonnaise.
Finish the sauce with a tablespoonful of mustard.
[124—GENOA SAUCE]
Pound in a mortar, and make into a smooth, fine paste, one oz. of pistachios and one oz. of fir-apple kernels, or, if these are not available, one oz. of sweet almonds; add one-half tablespoonful of cold Béchamel. Put this paste into a bowl, add the yolks of six eggs, a little salt and pepper, and finish the sauce with one quart of oil, the juice of two lemons, and proceed as for the Mayonnaise.
[49]
]Complete with three tablespoonfuls of purée of herbs, prepared with equal quantities of chervil, parsley, tarragon, and fresh pimpernel, scalded for one minute. Cool quickly, press so as to expel the water, and pass through a fine sieve.
Serve this sauce with cold fish.