199. Crapaudine Sauce.
—Place half a pint of light piquante sauce ([No. 203]) in a saucepan on the fire, add four chopped mushrooms, and a teaspoonful of dry mustard, diluted in two teaspoonfuls of tarragon-vinegar. Boil for five minutes and serve.
200. Celery Sauce.
—Clean well, nicely pare, and cut into dice-shaped pieces, and then wash thoroughly in fresh water three roots of fine celery, using only the white parts. Lift them out with the hand, so that the sand and dirt remain at the bottom of the pan, and place them in a saucepan. Cover them with fresh water, adding two pinches of salt and half an ounce of butter. Put on the lid, and cook on the hot stove for twenty-five minutes. Drain, and place the celery in the saucepan again with a pint of hot Allemande sauce ([No. 210]); toss well for just a little while, and serve.
201. Vinaigrette Sauce.
—Chop up together very fine one shallot, two branches of parsley, the same of chervil and chives, and when very fine place them in a sauce-bowl with a tablespoonful of salt, a teaspoonful of pepper, and three tablespoonfuls of vinegar. Stir all well together; then add four tablespoonfuls of good oil, mix well again, and serve.
202. Mustard Sauce.
—Dilute in a saucepan one tablespoonful of ground English mustard with a tablespoonful of tarragon-vinegar, and half the same quantity of Parisian sauce; strain into this a pint of Espagnole sauce ([No. 151]), and place the pan on the hot stove. Beat continually until thoroughly heated, then add a teaspoonful of chopped parsley. This sauce must not be allowed to boil.
203. Sauce Piquante.
—Place one onion chopped up very fine in a saucepan with half a cupful of vinegar; reduce until almost dry, and then add one pint of Espagnole sauce ([No. 151]), one tablespoonful of capers, three small gherkins and three mushrooms, all finely chopped up together. Cook for ten minutes; season with the third of a tablespoonful of salt, and a scant teaspoonful of pepper, and serve.