A guide to modern cookery

Take one pint of very thick Mayonnaise and complete it with one-fifth pint of sour cream with the juice of a lemon added, and combine with the Mayonnaise by degrees; one teaspoonful of chopped fennel and as much Worcester sauce. Serve this with all cold meats. 136—MINT SAUCE Cut finely, _Julienne-fashion_, or chop, two oz. of mint leaves. Put these in a bowl with a little less than one oz. of white cassonade or castor sugar, one-quarter pint of fresh vinegar, and four tablespoonfuls of water. Special sauce for hot or cold lamb. 137—OXFORD SAUCE Make a Cumberland sauce according to No. 134, with this difference: that the _Julienne_ of orange and lemon rinds should be replaced by rasped or finely-chopped rinds, and that the quantities of same should be less, _i.e._, two-thirds of a teaspoonful of each. 138—HORSE-RADISH SAUCE Dilute one tablespoonful of mustard with two tablespoonfuls of vinegar in a basin, and add one lb. of finely-rasped horse-radish, two oz. of powdered sugar, a little salt, one pint of cream, and one lb. of bread-crumb steeped in milk and pressed. Serve this sauce very cold. It accompanies boiled and roast joints of beef. =Compound Butters for Grills and for the Completion of Sauces= With the exception of those of the shell-fish order, the butters, whose formulæ I am about to give, are not greatly used in kitchens. Nevertheless, in some cases, as, for instance, in accentuating the savour of sauces, they answer a real and useful purpose, and I therefore recommend them, since they enable one to give a flavour to the derivatives of the Velouté and Béchamel sauces which these could not acquire by any other means. With regard to shell-fish butters, and particularly those of the common and spiny lobster and the crayfish, experience has shown that when they are prepared with heat (that is to say, by melting in a _bain-marie_ a quantity of butter which has been previously pounded with shell-fish remains and afterwards strained through muslin into a basin of iced-water where it has solidified) they are of a finer colour than the