[111]. Sauce Ravigote (hot). Put into a saucepan half a pint of consommé (stock, [Art. 1]), half a teaspoonful of vinegar, a very little green garlic, and the same of tarragon-leaves and chervil. Boil ten minutes, drain your herbs, press all moisture from them with a cloth, and then chop them very fine. Put on a table half an ounce of flour, and the same of butter, which mix well together and add them to your consommé and vinegar, which you have put back on the fire; stir well with a spoon until boiling, then skim the sauce, add your chopped herbs, and serve.
[112]. Sauce Ravigote (cold). Take half a pint of sauce Mayonnaise ([Art. 113]), to which add a little chervil, parsley, tarragon, all mashed and chopped fine, and mix well with your Mayonnaise; also a tablespoonful of mustard, and a tablespoonful of capers.
[113]. Sauce Mayonnaise. Put the yolks of two eggs in a bowl with salt, pepper, the juice of a lemon, and half a teaspoonful of dry mustard. Stir with a wooden spoon, and add by degrees, in very small quantities, and stirring continuously, a tablespoonful of vinegar; then, a few drops at a time, some good oil, stirring rapidly all the time, until your sauce thickens, and half a pint of oil has been absorbed.
[114]. Sauce Tartare. Proceed as for the foregoing, except that, instead of half a teaspoonful of mustard, add three. Chop a pickle and a tablespoonful of capers, which dry in a napkin. Also chop a green onion, some chervil, a few tarragon-leaves, and mix with your sauce.
CHAPTER III.
FISH.
[115]. Boiled Striped Bass à la Venétienne. Clean a striped bass of about four pounds. Cut off the fins with a scissors. Then wash your fish well, put it in a fish-kettle with four ounces of salt, and enough water to cover the fish. Simmer gently, and when beginning to boil remove it to the back of the range, to simmer for half an hour. Then serve with a sauce Venétienne ([Art. 100]).
[116]. Boiled Red Snapper with Butter Sauce. Proceed as for the foregoing, and serve with a white sauce ([Art. 84]).
[117]. Boiled Salmon, Madeira Sauce. Boil four pounds of salmon as in [Art. 115], adding half a bottle of white wine, then serve with Spanish sauce ([Art. 80]), adding a glass of madeira or sherry. Salmon may also be served with the following sauces: Italian sauce ([Art. 93]), sauce Hollandaise ([Art. 85]), sauce Génevoise ([Art. 108]), or cold with sauce Tartare ([Art. 114]), sauce ravigote ([Art. 112]), or sauce remoulade ([Art. 109]).