Mince quite fine some parsley, chervil, tarragon, chives and burnet; mix them in five or six tablespoonfuls of oil, or three yolks of hard-boiled eggs rubbed down smooth; add two tablespoonfuls of vinegar, some made mustard, salt and pepper; beat all together until it is smooth and thick, and serve in a sauce-boat. A good sauce for fish.
NO. 16.—CHESTNUT SAUCE FOR TURKEY OR FOWLS
Take half a pint of veal stock; half a pound of chestnuts; peel of half a lemon; a cupful of cream or milk; a very little cayenne and salt.
Remove the dark shell of the chestnuts, and scald them until the inner skin can be taken off. Then put them into the saucepan with the stock, the lemon peel cut very thin, some cayenne and salt. Let it simmer till the chestnuts are quite soft. Rub it through a sieve; add the seasoning and cream, and let it simmer for a few minutes, taking care it does not boil, and stirring constantly.
NO. 17.—WHITE CELERY SAUCE FOR BOILED POULTRY
Take six heads of celery, cut off the green tops, slice the remainder into small bits and boil in half a pint of water until it is tender; mix three teaspoonfuls of flour smoothly, with a little milk. Add six spoonfuls more of milk, stir it in; add a little salt and a small piece of butter. On boiling take off.
NO. 17½.—CELERY PUREE FOR TURKEY
Chop up six or eight heads of celery, boil them a few minutes; drain and put them in a saucepan, with half a pound of butter, some white soup stock, a little sugar, pepper and salt; cook till soft, then strain it through a sieve, heat it again and add a cup of milk or cream.
NO. 18.—WHITE CUCUMBER SAUCE FOR MEATS
Take four or five cucumbers; three-quarters of a pint of veal stock; the yolks of three eggs; a little cayenne pepper and salt.