Fry a sliced onion in butter until brown, add 6 sliced tomatoes, a clove of garlic and ½-oz. more butter. Heat until quite soft, add ½-pt. of clear vegetable stock or water, strain and serve. Thicken with arrowroot if desired.
[166]. Sauce Hollandaise.
Take 3-ozs. of butter, the juice of a lemon, the yolks of 3 eggs, and a teaspoonful of flour. Heat in a double saucepan while being stirred, until it begins to thicken. This is a good sauce to serve with cauliflower, asparagus, artichokes, etc.
[167]. White Sauce.
Make in the same manner as Tarragon Sauce, but omit the vinegar and add ¼-pt. of water.
168. Mayonnaise Sauce.
Mix a teaspoonful of mustard with the yolk of an egg, add 4 tablespoons of pure olive oil, a few drops at a time, beating it with a fork; add 2-ozs. of castor sugar, some pepper and salt, the juice of a large lemon and 2 teaspoons of Tarragon vinegar. Whisk the white of the egg with ¼-pint of cream, and beat all together.
169. Tomato Chutney.
One and a half pounds of tomatoes, 1-¾-lb. apples, 1½-lb. sultanas, 1½-lb. brown sugar, 2-ozs. onions, 4-ozs. salt, ¾-oz. cayenne pepper, 3-pts. vinegar. The whole to be boiled for 3 hours. Pour into stoppered bottles. This makes a most excellent chutney.