Italian Tomato Sauce.—Simmer together for 20 minutes ½ can tomatoes, 6 cloves, 3 sprigs parsley, 1 teaspoon mixed herbs, ½ teaspoon whole allspice, ½ teaspoon peppercorns. Slowly brown 2 tablespoons chopped onion and 1 tablespoon butter until very dark; add 2 tablespoons flour, brown again; add gradually 1 cup rich brown stock, then the cooked tomatoes. Simmer 10 minutes, rub through a sieve and add more seasoning if necessary.
Hollandaise Sauce.—Cream ½ cup butter; add gradually 2 beaten egg yolks; stir well. Add 1 tablespoon lemon juice, dash each of salt and cayenne. Add ½ cup boiling water, and stir over boiling water till thick as boiled custard. Serve immediately.
Sauce Tartare.—Make 1 cup mayonnaise (see [Salads]). Chop very fine 1 tablespoon each of capers, olives, green cucumber pickle, and parsley. Press in a cloth till quite dry. Blend gradually with the mayonnaise. For fried or broiled fish.
Maître d’Hôtel Butter.—Cream 2 tablespoons butter, add gradually ½ teaspoon salt, ⅛ teaspoon white pepper, 1 tablespoon each of lemon juice and chopped parsley. Keep very cold. Serve with fried fish or broiled steak.
Horse-radish Sauce.—Cream 2 tablespoons butter; add 2 tablespoons fresh grated horse-radish, 1 tablespoon very thick cream, ½ teaspoon lemon juice. Keep very cold.
Mint Sauce.—1 cup chopped green mint leaves, ½ cup vinegar, ¼ cup powdered sugar. Mix 1 hour before serving.
Salads and Cheese
Mayonnaise.—Have dishes and ingredients very cold. If summer, set dish in pan of pounded ice. In soup-plate or shallow bowl put yolk 1 raw egg, add ¼ teaspoon salt and dash cayenne, a few drops of Tobasco and a teaspoon Worcestershire sauce, stir with fork till very thick. Add few drops olive oil and stir; add more oil, few drops at a time, until mixture balls on fork. Thin with few drops lemon juice or vinegar, then add more oil. Alternate in this way until 1 cup olive oil is used and dressing is thick and glossy, like a jelly. About 3 tablespoons lemon juice or 2 of vinegar will be needed, according to its acidity. Always stir in the same direction. Keep covered and on ice until needed.
French Dressing.—Mix ¼ teaspoon salt, dash white pepper, and 3 tablespoons olive oil. Stir for few minutes, then gradually add 1 tablespoon vinegar, stirring rapidly until mixture is slightly thickened and vinegar cannot be noticed. Mixture will separate after about 20 minutes.