386. - India-Pickle Sauce

Take some gravy, thicken with flour and butter; cut in small dice some India-pickle, add a little of the vinegar, let it boil up, throw in the dice and serve hot. This is for salmon cutlets; it is also good for broiled mackerel or for grilled chicken.

387. - Sauce Piquante

Put into a stewpan the muscles of a knuckle of veal, some slices of ham or bacon, a cupful of gravy, a spoonful or two of strong vinegar, a bay-leaf, a clove of garlic, a little thyme, one clove, and a little salt; skim it, and, when it has stewed a quarter of an hour, pass it through a sieve: then add sorrel, parsley, and mushrooms, all chopped fine, and whole capers; heat it again, and serve it in the dish.

Or:- Put one or two ounces of butter, with two shred onions, a carrot, a parsnip, a little thyme, laurel, basil, two cloves, two shalots, a clove of garlic, and some parsley, into a stewpan; turn the whole over the fire till it becomes brown, then shake in some flour, and moisten it with some broth and a spoonful of vinegar. Let it boil over a slow fire; skim and strain it; then add pepper and salt; and serve with any dish of which you would wish to have the flavor heightened.

389. - Sauce, A La Provencale

Put into a casserole two spoonfuls of sweet oil, a shalot, a clove of garlic, and some mushrooms, all minced, and placed upon the fire in any sort of good strong broth, seasoned with pepper and salt, together with pot-herbs; leave it there for half an hour; then skim it so far as to remove much of the appearance of the oil; strain it, and add some white wine to suit the taste.

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390. - Sauce Maigre

Fry a large quantity of onions and put them along with the above into the casserole, with white wine, until well browned; then strain it; add a table-spoonful of salad-oil with a little flour, and mix it gently, but continually, for a few minutes, until completely mingled.

391. - A L' Hollandaise

For meat, fowl, or fish. Put six spoonfuls of water and two of tarragon vinegar, With one ounce of butter, into a stewpan; warm and thicken it with the yolks of two eggs. Make it quite hot, but do not boil it; stir it all the time; squeeze in the juice of half a lemon, and strain it through a sieve. Season with salt and cayenne. It should be quite thick.

392. - Spinach Sauce

Pick off the stalks of the spinach; wash and drain it; then, without water, stew till it will beat to a mash. Put in a good piece of butter and. some milk; simmer, and stir over a slow fire till the sauce be of the consistence of thick melted butter. Add a little pepper and salt while dressing.

393. - Puree Of Cucumbers

Slice thin some middling-sized cucumbers, drain the liquor from them, and put them, with four onions, into a stew-pan, with a piece of butter; when sufficiently stewed to pulp through a colander, add a large teacupful of cream, a little flour and pepper. Boil twenty minutes and, when going to serve, put in salt.

394. - Sauce A La Sainte Menehould

Put some butter into a stewpan, shake over it a little flour; add a cupful of cream, parsley, young onions, one-half a bay-leaf, and a shalot. Put it on the fire, keeping it stirred. Then pass it through a sieve: put it on the fire again with some chopped parsley, a little pepper, and minced mushrooms. Serve it over boiled fowls.