Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet

fifty years ago. Put into a saucepan a little parsley, a shallot, some mushrooms and truffles, chopped very finely, with a piece of butter about the size of a walnut. Let all boil gently for half an hour, add a spoonful of oil, and serve. MAITRE D'HOTEL SAUCE.--Maitre d'hotel sauce is simply a lump of butter mixed with some chopped parsley, a little pepper and salt, and lemon juice. Hot sauce is often called Maitre d'hotel when chopped blanched parsley and lemon juice is added to a little white sauce. MANGO CHUTNEY SAUCE.--Take a couple of tablespoonfuls of Mango Chutney, moisten it with two or three tablespoonfuls of butter sauce, rub the whole through a wire sieve, and serve either hot or cold. Or the chutney can be simply chopped up fine and added to the butter sauce without rubbing through the wire sieve. MAYONNAISE SAUCE.--This is the most delicious of all cold sauces. It is composed entirely of raw yolk of egg and oil, flavoured with a dash of vinegar. When made properly it should be of the consistency of butter in summer time. Many women cooks labour under the delusion that it requires the addition of cream. Mayonnaise sauce is made as follows:--Break an egg and separate the yolk from the white, and place the yolk at the bottom of a large basin. Next take a bottle of oil, which must be cool but bright; if the oil is cloudy, as it often is in cold weather, you cannot make the sauce. Nor can you if the oil has been kept in a warm place. Now proceed to let the oil drop, drop by drop, on the yolk of egg, and with a silver fork, or still better, a wooden one, beat the yolk of egg and oil quickly together. Continue to drop the oil, taking care that only a few drops drop at a time, especially at starting, and continue to beat the mixture lightly and quickly. Gradually the yolk of egg and oil will begin to get thick, first of all like custard. When this is