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Classic
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page 365
some white vinegar, oil, sugar, mustard, a little pepper and salt. Stir the
yolks of the eggs with the vinegar and add the other ingredients, constantly
stirring. The saucemust have a tart flavor, but not too sour, and it must not
taste too strongly of mustard. If wished capers, finely chopped anchovies and
eschalots can be mixed through the sauce.
68. Sauce for Meat Jelly. No 2. Grated sour apples with mustard, oil, vinegar,
sugar and a very little salt stirred together.
69. Vegetable Butter. Take 1 tablespoonful of finely chopped parsley, eschalots
and chervil, mix with 1/4 pound of clarified and creamed butter, add the juice
of a lemon and a little salt, pepper and nutmeg. Especially for beef steaks.
70. A good Salad Sauce. 1-2 fresh hard boiled eggs, the fresh yolk of 1 raw egg,
a little wine vinegar 4 spoonfuls of salad oil, 1 spoonful of mustard a little
salt, a very little white pepper, 2 finely chopped eschalots, 1 tablespoonful of
claret, 2 teaspoonfuls of finely chopped tarragon. Rub the yolks of the eggs
with the vinegar, then, constantly stirring,add mustard, pepper eschalots,
tarragon, a little salt (and if needed a little sugar), and by degrees the oil
and wine. At last stir in as much vinegar as will give the sauce the required
acidity; too much vinegar will spoil the salad. The sauce must be well stirred
so that the oil will not he noticeable. By adding a little anchovy butter, the
sauce will be much, improved.
2. Wine, Milk and Fruit Sauces.
71. White Wine Sauce. Stir 1 heaping teaspoonful of flour with the yolks of 4
eggs and 1 pint of white wine; take a tablespoonfuls of sugar, lemon peel and a
little cinnamon, stir all together and let it come almost to a boil, stirring
constantly, then pour into another vessel, stir so that it will not curdle and
put into a sauce boat.
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