395. - La Magnonnaise

Perhaps the most esteemed mode of making sauce for any sort of cold meats or fish is that known in France by this title.

Put into a round-bottomed basin the yolk of an egg and a pinch of salt; stir in very quickly, drop by drop, two table-spoonfuls of sweet oil, working the spoon very rapidly round, to work in the oil; when it is thick add a few drops of tarragon vinegar, then more oil, until there is sufficient sauce; thin it with a little more vinegar. It should be quite thick, and rather acid.

396. - Caeachi

Take one head of garlic and cut each clove into two pieces; two teaspoonfuls of cayenne pepper, three tablespoonfuls of soy, three of mushroom ketchup, three of walnut pickle, six anchovies dissolved, two or three spoonfuls of man-goe or India pickle liquor, and a pint of the best vinegar, with sufficient cochineal to color.

Both the above are thus sauces mai-gres, but when not intended for fast-days, may be much improved by being made into a puree with an admixture of melted calf's-foot jelly.

397. - Sauce Royale

Is made by cutting a slice of white bread, and stewing it in white broth until it is quite thick; then take it off the fire; pound in a mortar the yolks of two hard-boiled eggs, and half a dozen almonds reduced to paste, with the breast of a cold roast fowl; mix this with the eggs and bread, and pound them all together with a little pepper and salt; add a sufficient quantity of cream to make it of a proper consistence, and simmer the whole over the fire, stirring it all the time without letting it boil.

398. - Sauce A La Reine

Is nearly the same. Bruise the breast of a chicken to a paste, and moisten it with a consomme of veal or fowl broth; let it stew gently over a slow fire, and then pass it through the tamis and mix with it some bechamel sauce. Then have ready the yolks of two eggs beaten up with a large spoonful of thick cream, and stir the mixture into the sauce a minute or two before serving it up.

Both the above are served at the most fashionable tables, and may be used with turkey-poults and guinea-birds.

399. - The Original Oude Sauce

Is made with two ounces of butter put into a stewpan; when melted add six onions shred; as soon as they begin to take color, put in one and a half dozen of chilis chopped fine; stir it well together for four minutes, then put in a small quantity of dried salt fish, not exceeding two square inches, chopped very fine; keep stirring, and, as the butter dries, add a large cupful of the pulp of fresh tomatoes, a teaspoonful of salt, the juice of a lemon, and a little water; mix the whole very well together, and let it be of the consistence of a paste, though not too dry. It is eaten with cold meat, but will not keep.

402. - The Cullis-(A Brown Jelly.)

Make the cullis in the same manner as veal gravy, with slices of ham and slices of veal, etc. When the glaze is of a nice color, moisten it, and let it stew entirely. Season it with a bunch of parsley and green onions, mushrooms, etc. Then mix some brown thickening with the veal gravy, but do not make it too thick, as the fat could not be got out of the sauce; and a sauce with fat has neither a pleasing appearance nor a good flavor. Let it boil for an hour on the corner of the stove; skim off the fat, and strain it through a tammy, etc.