Vinaigrette Sauce.—A vinaigrette sauce is a brown sauce flavored with vinegar just before serving; it must be cider vinegar, or one of the fancy vinegars, as tarragon, parsley, martynia and the like; or, rub a teaspoonful of mustard into a tablespoonful of olive oil, to which add a teaspoonful of salt and one-half teaspoonful of pepper. Lastly add very slowly a half-cup of vinegar stirring vigorously.
White Sauce.—Put one tablespoon each of flour and butter in a saucepan and stir together until they bubble; then gradually stir in a pint of boiling water or white stock; season with salt and pepper and let boil a moment longer. To vary it, the beaten whites of two eggs may be stirred in just before serving.
SCORZONERA.
The roots are eaten boiled like those of salsify—or like the Jerusalem artichoke. The recipes of either are applicable to scorzonera. The leaves of scorzonera are used in salad with a plain or French dressing.
SHALLOTS.
The bulbs are more delicate than onions, and are used to flavor soups, salads, dressings and sauces. The leaves when young help in forming salads.
SORREL AND SWISS CHARD.
Sorrel and Swiss chard are often used together as the chard modifies the acidity of the sorrel. They make acceptable greens when used together and are treated like spinach.
SORREL SOUP.
Pick off the stems and wash the leaves of a quart of sorrel, boil in salted water, drain and chop fine, mix butter and flour in a saucepan and when the butter is melted turn in the sorrel and let cook for a couple of minutes. Add three pints of beef or veal stock well seasoned and stir until it boils. Just before serving beat up two eggs and turn over them the boiling soup, which will cook them sufficiently. A sliced onion, or a few blades of chives boiled with the sorrel is a welcome flavor occasionally, also the stock may be half meat stock and half cream or milk.