To 1 cup of Spanish sauce add 1 tablespoon of white wine, 2 tablespoons of tomato sauce, and 1 tablespoon of chopped chives, and cook together slowly ten minutes before serving. Season with salt and pepper before serving.
PIQUANT SAUCE
Put 4 tablespoons of vinegar in a saucepan with 1 tablespoon of chopped shallots or onions, and let cook slowly until only 1 tablespoon remains; add to this 1 cup of Spanish sauce, and when at boiling point put in the sauce 2 teaspoons of minced sour pickles, 1 teaspoon of chopped parsley, and some salt and pepper; serve with croquettes or vegetables.
SAUCE RAVIGOTE
Ravigote is merely the name applied to the mixture of herbs combined with flavouring for this sauce. These are chives, cress, burnet and chervil, in equal proportions. Use 2 tablespoons of the mixed herbs, scald them in tarragon vinegar, drain them, chop them fine, and add them to 1 cup of plain mayonnaise.
SAUCE ROBERT
This is made by adding to 1 cup of Spanish sauce 2 tablespoons of white wine, 1 teaspoon of onion juice, and 1½ teaspoons of mustard mixed with 2 teaspoons tarragon vinegar. Season, and make hot in a double boiler, letting all cook slowly together ten minutes.