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

the bowl on ice while making it. Put one or two yolks of fresh eggs in a bowl with a small pinch of salt; commence stirring with a box-wood spoon, or, what is still better, a stone or marble pestle. Stir without interruption, always in the same way and describing a circle. It is more easily done if the bowl is held steady. After having stirred about half a minute, commence pouring the oil in, drop by drop, and as soon as you see that it is thickening pretty well, add also a few drops of vinegar and same of lemon-juice; then continue with the oil in the same way. Every time that it becomes too thick, add a little vinegar, but continue stirring. You put as much oil as you please; two bottles of oil might be used and it would still be thick. Spread it on chicken salad, etc. _Tartar._--Chop some capers and shallots very fine, mix them well with a _mayonnaise_ when made, and you have a Tartar sauce. _Mushroom._--Proceed exactly as for caper-sauce, using chopped mushrooms instead of capers. _Piquante._--Take a small saucepan and set it on the fire with two ounces of butter in it, and when melted add a small onion chopped; stir, and when nearly fried add a tablespoonful of flour, stir, and when turning rather brown, add half a pint of broth, salt, pepper, a pickled cucumber chopped, four stalks of parsley, also chopped, and mustard; boil gently about ten minutes, add a teaspoonful of vinegar; give one boil, and serve. _Another way._--Set the chopped onion on the fire with one gill of vinegar, and boil gently till the vinegar is entirely absorbed, or boiled away. Make the same sauce as above in another pan, omitting the onion and vinegar, and when done mix the two together, and it is ready for use. _Another._--Add three shallots, chopped fine, to the chopped onion, and proceed as above for the rest. _Parisienne._--Make a bunch of seasonings with six sprigs of parsley, one of thyme, a bay-leaf, and two cloves; put it in a saucepan