204. Champagne Sauce.
—Place two cloves, six whole peppers, one bay-leaf, half a tablespoonful of powdered sugar in a saucepan with a good glassful of champagne; place it on the fire, and reduce for five minutes. Then moisten with three-quarters of a pint of Espagnole sauce ([No. 151]), and cook for fifteen minutes longer; strain through a Chinese strainer, and serve.
205. Tomato Sauce.
—Place two tablespoonfuls of raw mirepoix ([No. 138]) in a saucepan with one ounce of butter; cook on a moderate fire for five minutes, then add two tablespoonfuls of flour, brown all well. Select one quart of well-washed, ripe, sound, fresh tomatoes, cut them into quarters, and plunge them into the saucepan with the rest, stirring briskly with a wooden spoon until they boil. Season with a good pinch of salt, half a pinch of pepper, and half a teaspoonful of powdered sugar. Boil the whole for forty-five minutes, then strain through a sieve into a vessel, and use when needed. This sauce can also be made with canned tomatoes, in which case cook them for only thirty minutes.
206. Sauce Mayonnaise.
—Place two fresh egg yolks into an earthen bowl, with half a teaspoonful of ground English mustard, half a pinch of salt, half a saltspoonful of red pepper; sharply stir with a wooden spoon for two or three minutes without ceasing. Pour in, drop by drop, one and a half cupfuls of the best olive oil. Should it become too thick, add, drop by drop, the equivalent of a teaspoonful of very good vinegar, stirring vigorously with the wooden spoon meanwhile. Taste, and if found a little too acid, gradually add a tablespoonful of oil, stirring continually until all added. The whole operation to prepare the above sauce will take from ten to twelve minutes. To avoid spoiling the sauce, the sweet oil should always be kept in a place of moderate temperature, say, from 70° to 75° Fahrenheit.
207. Sauce Tartare.
—Chop up one shallot exceedingly fine, with half a tablespoonful of chervil, and the same of tarragon, and twelve capers chopped exceedingly fine. Place these in an earthen bowl with half a teaspoonful of ground English mustard, two raw egg yolks, a teaspoonful of vinegar (a small drop at a time), half a pinch of salt, and a third of a pinch of pepper. Pour in very lightly, while continuing to stir, a cupful of good olive oil, and if too thick, add a little more vinegar. Taste it to find whether the seasoning is correct; if too salt, add a little more mustard and oil.
208. Victoria Sauce.
—Pound one tablespoonful of lobster coral very fine with half an ounce of fresh butter. Then lay it aside. In three-quarters of a pint of Allemande sauce ([No. 210]), place half a glassful of white wine and six chopped mushrooms; let it warm thoroughly, without boiling, in a saucepan, and then mix in the lobster coral. Stir well, and serve. A few sliced truffles can be used, according to the quality of the dinner.