COLD SAUCE FOR FISH.
Cut small, and pound in a mortar, equal proportions of parsley, chervil, tarragon, chives and burnet, with two yolks of hard-boiled eggs. Pass these ingredients through a cullender, and then mix them on a plate with four table-spoonfuls of sweet oil, two of vinegar, and two of mustard. Use a wooden spoon.
SAUCE FOR VEGETABLES—SUCH AS ASPARAGUS, &c.
Take the yolks of three hard-boiled eggs; mash them on a plate with the back of a wooden spoon, and mix them with three table-spoonfuls of vinegar, a shalot or small onion minced fine, and a little salt and Cayenne pepper. Add three table-spoonfuls of olive oil, and mix the whole very well.
PUNGENT SAUCE. (Sauce Piquante.)
Put into a saucepan a half-pint of vinegar, a branch of thyme, two or three sprigs of sweet marjoram, a leaf of laurel, a clove of garlic, a shalot or a little onion, and Cayenne pepper and salt to your taste. Add a glass of broth or gravy. Stew the whole slowly till it is reduced to two thirds of the original quantity: then strain it.
ANCHOVY SAUCE—FOR FISH.
Cut the flesh of three anchovies into small shreds, and steep them in vinegar for half an hour or more. Then mince them fine, and throw them into a saucepan with a little butter rolled in flour. Add pepper and mustard to your taste. Pour in sufficient vinegar to cover it, and let it boil gently for a quarter of an hour. Strain it, and squeeze in a little lemon-juice before you serve it up.