165. Sauce Percillade.
—Pour half a cupful of sweet oil into an earthen bowl with the juice of half a lemon, half a tablespoonful of salt, and a scant teaspoonful of pepper. Beat well with a spoon or whisk, adding one teaspoonful of parsley, half the quantity of chervil, the same of tarragon and chives all chopped very fine together, and a teaspoonful of mustard. Mix the whole well before serving.
166. Sauce Béarnaise.
—Chop very fine two medium-sized, sound, well-peeled shallots; place them in a small saucepan on the hot range, with two tablespoonfuls of either tarragon or chervil vinegar, and five whole crushed peppers. Reduce until nearly dry, then put away to cool. Mingle with it six fresh raw egg yolks, sharply stirring meanwhile, then gradually add one and a half ounce of good fresh butter; seasoning with half a tablespoonful of salt, half a teaspoonful of grated nutmeg, and twelve finely chopped sound tarragon leaves. Have a much wider pan on the fire with boiling water, place the small one containing the ingredients into the other, and see that the boiling water reaches up to half its height; thoroughly heat up, beating briskly with the whisk; when the sauce is firm add one teaspoonful of melted meat-glaze ([No. 141]), beat lightly for two seconds longer, then strain through an ordinary, clean kitchen towel, neatly arrange the sauce on a hot dish to be sent to the table; and dress over it any article required to be served.
167. Sauce Trianon.
—The same as for Béarnaise sauce ([No. 166]), but pour the sauce over the article to be served, instead of under; finish with two medium-sized sliced truffles, nicely arranged on top.
168. Apple Sauce.
—Core, peel and quarter four sour apples. Place them in a saucepan with half a glassful of water, half a tablespoonful of salt, and two ounces of sugar. Cover and cook for about twenty-five minutes, or until the apples are reduced to a marmalade; then strain through a colander, and add the third of a pinch of cinnamon, if necessary.
169. Mint Sauce.
—Take one-quarter of a bunch of finely minced mint-leaves, moistening with half a cupful of water and half a cupful of broth ([No. 99]), or consommé ([No. 100]); add four tablespoonfuls of vinegar, a tablespoonful of salt, and half an ounce of sugar; stir well and serve in a sauce-bowl.