1 handful of mint chopped
1 gill vinegar
2 table-spoons powdered or brown sugar
Melt the sugar in the vinegar. Chop the mint very fine. It cannot be too fine. Add it to the vinegar.
Sauce for Cold Fish
4 anchovies
3 yolks (hard boiled)
2 yolks (raw)
1 tea-spoon mustard
Oil
Vinegar
A little smoked salmon
Clean, bone and pound the anchovies with the hard boiled eggs. Add the mustard and raw yolks, stirring all the time. Add vinegar and oil until you have a sufficient quantity of sauce, using three times as much oil as vinegar, and stirring continually and always in the same direction. Add salt, pepper and a little shredded smoked salmon.
Sauce Gaillarde
2 hard boiled eggs
2 gherkins
4 small pickled onions
A little tarragon and chervil
Oil
Vinegar
Crush the yolks and add to them the whites, gherkins, onions, tarragon and chervil finely chopped. Add oil very slowly, turning continually from left to right until the quantity of sauce required has been made. Add one or two table-spoons of vinegar. Salt, pepper and a little mustard.
Sauce Moutarde
2 hard boiled yolks
2 table-spoons olive oil
3 table-spoons vinegar
1 table-spoon mustard
1 small handful tarragon