The Soup and Sauce Book by Elizabeth Douglas - HTML preview

Cold Sauces

Anchovy Butter

4 ozs. anchovies
 6 ozs. butter

Wash and dry the anchovies. Pound them and put them through a sieve. Beat the butter to a cream and add to it the anchovies.

Horse-radish Sauce

2 table-spoons grated horse-radish
 1 tea-spoon mustard
 1 dessert-spoon sugar
 1 table-spoon vinegar
 2 table-spoons thick cream

It is essential in making this sauce that the horse-radish should be grated as fine as possible. Mix all together, adding the vinegar slowly, and the cream last of all.

Mayonnaise Sauce

1 or 2 raw yolks of egg
 Olive oil
 Vinegar

Put the yolk into a bowl and beat it slightly. Add the oil drop by drop, stirring continually in one direction, and working it well against the sides of the bowl. When the sauce becomes thick, the oil may be added more quickly. Continue adding oil until sufficient sauce has been made. Add vinegar, salt, pepper to taste. This sauce should be made in a cold place and will take about fifteen minutes to make. Finely chopped tarragon, chervil and olives may be added to the mayonnaise.

Mint Sauce

1 handful of mint chopped
 1 gill vinegar
 2 table-spoons powdered or brown sugar

Melt the sugar in the vinegar. Chop the mint very fine. It cannot be too fine. Add it to the vinegar.

Sauce for Cold Fish

4 anchovies
 3 yolks (hard boiled)
 2 yolks (raw)
 1 tea-spoon mustard
 Oil
 Vinegar
 A little smoked salmon

Clean, bone and pound the anchovies with the hard boiled eggs. Add the mustard and raw yolks, stirring all the time. Add vinegar and oil until you have a sufficient quantity of sauce, using three times as much oil as vinegar, and stirring continually and always in the same direction. Add salt, pepper and a little shredded smoked salmon.

Sauce Gaillarde

2 hard boiled eggs
 2 gherkins
 4 small pickled onions
 A little tarragon and chervil
 Oil
 Vinegar

Crush the yolks and add to them the whites, gherkins, onions, tarragon and chervil finely chopped. Add oil very slowly, turning continually from left to right until the quantity of sauce required has been made. Add one or two table-spoons of vinegar. Salt, pepper and a little mustard.

Sauce Moutarde

2 hard boiled yolks
 2 table-spoons olive oil
 3 table-spoons vinegar
 1 table-spoon mustard
 1 small handful tarragon

Crush the yolks and add to them the oil, salt, pepper, vinegar and mustard. Stir well together. Chop the tarragon very finely. Add it to the sauce.

Sauce Ravigote

2 hard boiled yolks
 2 raw yolks
 1 dessert-spoon mustard
 Tarragon, shallot, parsley, chives
 Capers, gherkins
 Oil
 Vinegar

Pound and pass the hard boiled yolks through a sieve. Mix them thoroughly with the raw yolk and mustard. Add oil as for mayonnaise until the required quantity is made. Season. Add vinegar to taste and a little very finely chopped tarragon, shallot, parsley, and chives. Just before serving add a table-spoon capers and chopped gherkins.

Sauce Remoulade

1 hard boiled yolk
 1 raw yolk
 1 coffee-spoon mustard
 1 large table-spoon chopped shallots, parsley and chervil
 Oil
 Vinegar

Put the hard boiled and raw yolk with the mustard in a basin. Mix thoroughly with a wooden spoon. Add the oil very slowly, stirring continually in one direction. The quantity of oil used depends on the quantity of sauce required. Add a large table-spoon of finely chopped parsley, chervil and shallots. A very little vinegar, salt and pepper.

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