Sauce Aux Fines Herbes.
Ingredients: Half a pint of good stock, three table-spoonfuls of mushrooms, one table-spoonful of onions, two table-spoonfuls of parsley, and one shallot, all chopped fine. Fry the shallot and onion in a little butter until they assume a light-yellow color, then add a tea-spoonful of flour and cook it a minute; stir in the stock, mushrooms, and parsley, simmer for five minutes, then add a little Worcestershire sauce, and salt to taste. If no Worcestershire sauce is at hand, add pepper to taste in its place.
Sauce Tartare (a Cold Sauce).
To a scant half pint of Mayonnaise sauce (made with the mustard added) mix in two table-spoonfuls of capers, one small shallot (quarter of a rather small onion, a poor substitute), two gerkins (or two ounces of cucumber pickle), and one table-spoonful of parsley, all chopped very fine. This sauce will keep a long time, and is delicious for fried fish, fried oysters, boiled cod-fish, boiled tongue, or as dressing for a salad.
By making the following simple sauce, one can produce several by a little variation.
A Simple Brown Sauce.
Put into a saucepan a table-spoonful of minced onion and a little butter. When it has taken color, sprinkle in a heaping tea-spoonful of flour; stir well, and when brown add half a pint of stock. Cook it a few minutes, and strain. Now, by adding a cupful of claret, two cloves, a sprig of parsley, and one of thyme, a bay-leaf, pepper, and salt, and by boiling two or three minutes and straining it, one has the sauce poivrade.
If, instead of the claret, one should add to the poivrade sauce a table-spoonful each of minced cucumber pickles, vinegar, and capers, one has the sauce piquante.
By adding one tea-spoonful of made mustard, the juice of half a lemon, and a little vinegar to the poivrade, instead of the claret, one has the sauce Robert.