729. Remoulade

Put some mustard into a basin and mix it up with some water, add to this a little shalot, and ravigote both shred, six spoonfuls of oil, four of vinegar, some salt, and whole pepper, mix them well in, and then put in the yolks of two raw eggs, and continue stirring until the sauce is very thick.

730. Roux

Put a pound of batter into a saucepan, keep it shaken, until dissolved, add sifted flour, until it is "of the consistence of a moderately thick bouilli; set it over a very hot stove, or brisk fire, until it begins to colour, it must increase, until of a clear light brown; set it by for use.

731. Roux White

This is prepared as before, but should be placed on a slow fire or stove until very hot, being kept stirred; it must not be allowed to colour at all.

732. Salad Sauce

Rub the yolks of three hard-boiled eggs into a basin, add to it a table-spoonful of made mustard, then add three table-spoonfuls of salad oil, mix it in smooth; add white pepper, cayenne, and salt, and dust of sugar, five spoonfuls of thick bechamel, a table-spoonful of tarragon vinegar, the same of Chili vinegar, and two spoonfuls of common vinegar; mix all well together with half a gill of cream. If this sauce is required for fish-salads, add a few drops of essence of anchovies, and sprinkle over the sauce a little fine-chopped parsley the last thing.

733. Sauce A L'Allemande

Put a slice of ham and some champignons previously dressed and shred into a stewpan, set it on the fire, and when the ham begins to stick, moisten it with stock and consomme; boil and reduce it, then take off the fat, strain the sauce, and add to it some scalded parsley, two fat livers, capers, anchovies, scallions, all chopped, add a bit of butter, put it again on the fire, and when of the requisite consistency take out the scallions and put in some magnonnaise, and lemon juice, and strain it for use.

734. Sauce A La Madelaine

Put a few bread crumbs, two shred shalots, a bit of butter, half a spoonful of vinegar, and two spoonfuls of consomme into a stewpan, set them on the fire and give them a boil up together; season with pepper and salt. This sauce should not be too thick.

735. Sauce Auxatelets

Put some veloute or a hit of butter, into a stewpan with some parsley, scallions, and champignons, all shred small, set them on the fire, and when they begin to fry add a little stock, flour, pepper, nutmeg, a bay leaf, and salt, reduce the whole to a consistence of a bouille, take out the bay leaf, put in the yolks of three eggs, and stir till sufficiently thick; be careful not to let it boil.

736. Harvey Sauce

Chop twelve anchovies, bones and all, very small, with one ounce of cayenne pepper, six spoonfuls of soy, six ditto of good walnut pickle, three heads of garlic chopped not very small, a quarter of an ounce of cochineal, two heads of shalots chopped rather large, one gallon of vinegar; let it stand fourteen days, stir it well twice or thrice every day, then pass it through a jelly bag, and repeat this till it is quite clear; then bottle it, and tie a bladder over the cork.