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

and strain; mix well in a cup one teaspoonful of vinegar, one of sugar, and one of mustard, which mix again with the sauce, and it is ready to be used. _Rémolade._--Chop very fine a small handful of chervil, tarragon, and burnet, in equal proportion, and put them in a saucer or boat; add salt, pepper, nutmeg grated, and mustard, to taste; also one or two hard-boiled eggs cut in dice; mix the whole gently and well; then add the vinegar, and lastly the oil. The two latter ones are put in little by little, stirring gently the while. Serve as it is. _Another._--Proceed as for the above, except that you chop fine with the chervil, etc., some parsley, shallot, and garlic; the five spices in equal proportion. When finished, add also a pinch of sugar. _Roux._--Set a small saucepan on a moderate fire, with two ounces of butter in it; sprinkle into it, when melted, a tablespoonful of flour; stir, and when turning brown, use. _Shallot._--Chop the shallots, and proceed as for caper-sauce, using them instead of capers. _Soubise._--Put about half a pint of good meat gravy in a saucepan; set it on the fire, and when boiling add half a gill of Madeira wine; when well mixed, add also two or three tablespoonfuls of _purée_ of white onions, salt, and pepper; boil five minutes, stirring now and then, and it is made. A _soubise_ is an excellent sauce for baked or boiled fish, also for roasted meat. _Supreme._--This sauce is made in several ways. We will give here the three principal ones: 1. Make an _Allemande_ sauce; and when done, add to it two ounces of butter and half a gill of _consommé_; stir and mix, and place on a brisk fire to start it boiling at once; take it from the fire as soon as it becomes thick; then add a few drops of lemon-juice, and use. 2. Make a _roux_; add to it about half a pint of chicken gravy; stir or boil five or six minutes; then add two ounces of butter, the juice of