Put the yolks of t^g, butter, Tarragon vinegar, lemon
juice or common vinegar, mace, a small pinch of cayenne
pepper, and a little cream into a stewpan; set it in a
bain marie, or another saucepan of boiling water, and
let it cook until it is the thickness of custard. It must
be stirred all the time.
BROWN FISH SAUCE

Ingredients
One ounce of flour. Harvey sauce.
One ounce of butter. One small eschalot.
Half a pint of gravy or stock. Two mushrooms.
Two tablespoonfuls of fish stock. Browning.
Melt the butter, and fry the finely chopped eschalot
and mushrooms for about five minutes, without letting
them brown; then stir in the flour, add the gravy, fish
stock, two or three drops of Harvey sauce, and a little
browning; let it simmer for about twenty minutes.
WHITE FISH SAUCE

Ingredients
Gravy. A blade of mace.
Half a teaspoonful of anchovy Cream.
sauce. The yolks of two eggs.
Take a little strong gravy, mace, anchovy sauce, and
some thick cream. Boil these together. Mix up the



SAUCES, ETC. 63

yolks of egg- with some cream (cold) and add it to the
rest when boiled. This sauce is good with fillets of
lemon sole, etc., tied in curls, and boiled; remove the
thread, dish them up, and pour the sauce round them.
SAUCE FOR QREY MULLET

Ingredients
One glass of port wine. Cinnamon.
Three mushrooms or trufBes. Brown sauce.
Parsley.
Make a brown sauce; add the port wine, the mush-
rooms or truffles finely chopped, a sprig of parsley and
a taste of cinnamon. Simmer for half an hour.
MAYONNAISE SAUCE

Ingredients
The yolks of two eggs (raw). Two tablespoonfuls of salad oil.
One dessertspoonful of Tarragon Salt and pepper,
yinegar. Chives and mustard.
