(b) Poivrade.—Take 3 parts olive oil, 1 of tarragon vinegar, a little mustard, plenty of pepper and salt to taste, beat them up with a fork until perfectly amalgamated.
(c) Piquante.—3 cloves garlic, 3 shallots, 3 anchovies, 2 tablespoonfuls mushroom, 1 oz. cayenne. Bruise all well together in a mortar, and mix with them 1½ pint boiling vinegar. Shake the bottle occasionally, and let it stand 2-3 weeks. Then strain and bottle for use.
(d) Brown Sharp Sauce.—Cut a small carrot and a few shallots into dice, put them into a stewpan with a small pat of butter, some parsley, and parsley roots, 2 or 3 slices lean ham, a little thyme, ½ bay leaf, a clove, a little mace, and a few grains of peppercorn and allspice. Set the stewpan on a slow fire till the contents attain a fine brown colour; keep stirring with a wooden spoon; pour into it 4 tablespoonfuls white vinegar, and add a lump of sugar. This must reduce until almost a glaze. Moisten this with some rich brown gravy, preferably with that made from veal and ham, but in any case it must have had mushrooms, parsley, and green onions boiled in it for flavouring, a little plain consommé should also be added; season with a little cayenne and salt. This should be tasted to ascertain whether it be salt enough, and also to ensure its not being too acid; should it be so, add a little more of the brown gravy; skim off the fat, strain the sauce through a tammy, and serve.
(e) White Sharp Sauce.—Put a small bunch of tarragon into a stewpan with 4 tablespoonfuls white vinegar (or, if there be no fresh tarragon, tarragon vinegar may be used), and about 20 peppercorns; let the vinegar reduce to a quarter of its original quantity. Have ready some good white sauce which has been flavoured with a few mushrooms, a bunch of parsley, and green onions. Pour 6 tablespoonfuls of this sauce into the stewpan with the vinegar, and 2 tablespoonfuls stock; let this reduce over a hot fire. Strain it through a tammy, and then put it again on the fire. When it has boiled, take it off the fire, thicken it with the yolks of 2 eggs and stir in a small bit of butter. Should it be rather brown, add a spoonful of cream to restore the white appearance, and add a little cayenne pepper and salt.
Shrimp Sauce (Crevette).—Take ½ pint shrimps, pick out all the meat from the tails, pound the rest in a mortar with the juice of half a lemon and a piece of butter; pass the whole through a sieve. Make 1 pint melted butter, put the meat from the tails into it, add a dust of cayenne, and when the sauce boils stir into it the shrimp butter that has come through the sieve, with or without a tablespoonful of cream.
Soubise Sauce.—Peel and blanch 6 onions, cool them in water, drain, and put them in a stewpan with sufficient water or white stock, to cover them; add some cayenne, bay leaf, a little mace, a small piece of ham or bacon; keep the lid closely shut, and simmer gently till tender, take them out, drain thoroughly, press through a sieve or tammy cloth, add ½ pint béchamel made in the following manner: Put into a stewpan a little parsley, 1 clove, ¼ bay leaf, some sweet herbs, and 1 pint white stock; when boiled long enough to extract the flavour of the herbs, &c., strain it, boil up quickly, and reduce to half the quantity, mix 1 tablespoonful arrowroot with ½ pint milk or cream, pour on the reduced stock, and simmer for 10 minutes.
Spinach Greening.—Take enough spinach for a small dish, wash, and pound it in a mortar until quite soft; then lay it in a strong, clean kitchen cloth to wring out the juice. This is best done by 2 persons, one at either end of the cloth, each twisting the extremity round a wooden spoon to form a handle. This will enable them to wring the cloth so tightly as to easily extract all moisture from the spinach. This juice must be immediately placed in a small stewpan and held over the fire until it thickens, it must be then turned out upon a hair sieve to drain away the watery part. When this has all come away, rub the spinach green through the sieve with a wooden spoon, and it is then ready for use.
Sweet Sauce.—(a) Melted butter and sugar.
(b) Ditto, with addition of either raspberry juice or raspberry vinegar.
(c) Mix arrowroot with cold water, pour boiling water on it, stirring till it thickens. Add to this lumps of broken sugar which have been rubbed on lemon peel (to imbibe the flavour), and the strained juice of a lemon.