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

eggs and poured over any plain puddings, such as boiled rice, &c. RATAFIA SAUCE.--Add a few drops of essence of ratafia to some sweetened arrowroot or to some butter sauce. The sauce can be coloured pink with a few drops of cochineal. RAVIGOTTE SAUCE.--Put a tablespoonful each of Harvey's sauce, tarragon vinegar, and chilli vinegar into a small saucepan, and let it boil till it is reduced to almost one-half in quantity, in order to get rid of the acidity. Now add about half a pint of butter sauce, and throw in a tablespoonful of chopped blanched parsley. ROBERT SAUCE.--Take a couple of onions, cut them up into small pieces, and fry them with about an ounce of butter in a frying-pan. Drain off the butter and add a couple of tablespoonfuls of vinegar to the frying-pan, and let it simmer for ten minutes or a quarter of an hour so as to get rid of the acidity of the vinegar. Now add a very little stock or water, stir it tip, and thicken the sauce with a little brown roux. Add a dessertspoonful of fresh mustard and a little pepper and salt. SOUBISE SAUCE.--Sauce Soubise is simply white onion sauce, rubbed through a wire sieve, and a little cream added. It is more delicate than ordinary onion sauce, and is often served in France with roast pheasant. It owes its name to a famous French general. SORREL SAUCE.--Put about a quart of fresh green sorrel leaves (after being thoroughly washed) into an enamelled saucepan, with a little fresh butter, and let the sorrel stew till it is tender. Rub this through a wire sieve, add a little powdered sugar and a little lemon juice; a little cream may be added, but is not absolutely essential. SWEET SAUCE.--Take half a pint of butter sauce, and sweeten it with a little sugar. It can be flavoured by rubbing a little sugar on the outside of a lemon, or with vanilla, essence of almonds, or any kind of sweet essence. A little wine, brandy, or, still better, rum, is a great improvement.