Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

each; boil five minutes, take off, drain and pound them well, then strain them on the eggs, add two tablespoonfuls of cider vinegar, two of French mustard, salt, pepper, and four tablespoonfuls of sweet-oil, which you pour in, little by little, at the same time mixing the whole well with a boxwood spoon, and it is ready for use. _Fines Herbes._--Chop very fine a small handful of parsley, shallots, and chives; and proceed as for making a caper-sauce, except that you use the chopped spices instead of capers. _Génoise._--Put two ounces of butter in a small saucepan, set it on the fire, and when melted, mix in it a tablespoonful of flour; stir for one minute, add one-fourth of a carrot, sliced, stir now and then, and when nearly fried, add also a pint of broth, half a pint of claret wine, a small onion, and a clove of garlic, chopped; two cloves, a bay-leaf, two stalks of parsley, one of thyme, salt, and pepper; boil gently about one hour and forty minutes, and strain. If it boils away, add a little broth. Put it back on the fire with about half an ounce of butter, boil gently for about ten minutes, and it is ready for use. This sauce is excellent with any kind of boiled fish, but especially with trout, pike, and pickerel. A trout served with a _génoise_ sauce is considered a _recherché_ dish. _Hollandaise._--Set one ounce of butter on the fire in a saucepan, and when melted, add half a tablespoonful of flour, stir, and when turning rather yellow, add half a pint of broth, stir for one minute; add also four sprigs of parsley and four mushrooms chopped fine (one truffle sliced, if handy, would be excellent), a liquor-glass of Madeira, Port, or Sherry wine; boil gently ten minutes, stirring the while, and serve. _Indian._--This sauce may be used with fish, in summer and in southern places. Have a stewpan on a moderate fire, with two ounces of butter in it; when melted, add a teaspoonful of pimento, salt, a pinch of saffron, and one