A guide to modern cookery

Put in a bowl one-quarter pint of cold Béchamel, the yolks of four eggs, a little table salt and white pepper. Add a quart of oil and three tablespoonfuls of tarragon vinegar, proceeding as for the Mayonnaise. Finish the sauce with a tablespoonful of mustard. 124—GENOA SAUCE Pound in a mortar, and make into a smooth, fine paste, one oz. of pistachios and one oz. of fir-apple kernels, or, if these are not available, one oz. of sweet almonds; add one-half tablespoonful of cold Béchamel. Put this paste into a bowl, add the yolks of six eggs, a little salt and pepper, and finish the sauce with one quart of oil, the juice of two lemons, and proceed as for the Mayonnaise. Complete with three tablespoonfuls of purée of herbs, prepared with equal quantities of chervil, parsley, tarragon, and fresh pimpernel, scalded for one minute. Cool quickly, press so as to expel the water, and pass through a fine sieve. Serve this sauce with cold fish. 125—GRIBICHE SAUCE Crush in a basin the yolks of six hard-boiled eggs, and work them into a smooth paste, together with a large tablespoonful of French mustard, the necessary salt, a little pepper, and make up the sauce with one pint of oil. Complete with one dessertspoonful of parsley, chervil, and tarragon (chopped and mixed), as many capers and gherkins, evenly mixed, and the hard-boiled whites of three eggs, cut short, _Julienne-fashion_. This sauce is chiefly used with cold fish. 126—MAYONNAISE SAUCE Put in a basin the yolks of six raw eggs, after having removed the cores. Season them with one-half oz. of table-salt and a little cayenne pepper. Gradually pour one-fifth pint of vinegar on the yolks while whisking them briskly. When the vinegar is absorbed add one quart of oil, letting the latter trickle down in a thread, constantly stirring the sauce meanwhile. The sauce is finished by the addition of the juice of a lemon and three tablespoonfuls of boiling water—the purpose of the latter being to ensure the coherence of the sauce and to prevent its turning. Mayonnaise prepared in