- ½ pint (1 cup) mayonnaise sauce
- 1 tablespoonful chopped parsley
- 1 tablespoonful chopped olives
- 1 tablespoonful chopped pickles
- 1 teaspoonful chopped chives
- 1 tablespoonful chopped capers
Put the mayonnaise dressing into an earthenware bowl, then mix in all the other ingredients.
TOMATO SAUCE
- ½ lb. tomatoes or 1 can of tomatoes
- 1 onion
- A bunch sweet herbs
- ½ pint (1 cup) stock or water
- ½ teaspoonful salt
- A few drops of red coloring
- 1 carrot
- 1 turnip
- 2 ozs. (2 heaping tablespoonfuls) butter
- 1 oz. (1 heaping tablespoonful) flour
- 4 whole peppers
- Bunch of parsley
- Blade of mace
- 1 bay leaf
Put the butter into a casserole with the carrot, turnip, onion, and tomatoes cut up into pieces, add the herbs, parsley, bay leaf, whole peppers, and mace, and fry for ten minutes, then add the flour, the stock or water, salt, and red coloring, stir till boiling, then simmer slowly for forty minutes, rub through a sieve, reheat, and serve.
WHITE SAUCE
- 1 oz. (1 heaping tablespoonful) butter
- 1 oz. (1 heaping tablespoonful) flour
- ½ pint (1 cup) milk or water
- 1 bay leaf
- A few drops lemon juice
- Salt and pepper to taste
Blend the butter and the flour together in an earthenware dish, then add the milk, bay leaf, and salt, stir over the fire until it boils and thickens, then remove the bay leaf, season it to taste with salt, pepper, and lemon juice, and it is ready.
To make it a sweet sauce add one tablespoonful of sugar and half a teaspoonful of extract.