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Classic
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page 362
B. COLD SAUCES AND GRAVIES.
55. A La Diable Sauce. Served with all Kinds of Cold Meats. Grate the yolks of 4
hard boiled eggs, add 6 tablespoonfuls of claret, 4 spoonfuls of salad oil, 2
spoonfuls of mustard, juice of 2 juicy lemons, a little fine white pepper, salt,
chopped eschalots, 1/4 of a finely sliced apple, a little sugar and if the sauce
is not sour enough a little wine vinegar. Rub the yolk of of 2 hard boiled eggs
with a little vinegar until smooth, add the oil, a little at a time, then the
other ingredients and stir the sauce until the oil no longer appears.
56. Remoulade Sauce. 2 large grated onions, the finely grated yolks of 3 hard
boiled eggs, 8 teaspoonfuls of mustard, 4 tablespoonfuls of salad oil, 1
tablespoonful of sugar, 1 cupful of wine vinegar, white pepper and salt, and if
liked 3-4 finely chopped anchovies. This is all stirred together, but not
boiled, then stir briskly through a sieve. Capers can also be added if wished.
This sauce is appropriate with all cold fish, roasts and pickled meats.
57. Mayonnaise with all Kinds of Cold Fish and Meat, and different Meat Salads.
No. 1. Take the yolks of 3 hard boiled eggs and the yolk of 1 raw egg, rub
smooth with 2 teaspoonfuls of mustard; 1-2 teaspoonfuls of sugar, 1 teaspoonful
of grated eschalots, salt, a very little white pepper and the juice of a lemon
or a little wine vinegar. Then add to it, constantly stirring, a very small
cupful of salad oil, pouring in a very little at a time, and when this is all
stirred together, gradually add 1/2 cupful of strong bouillon and as much
vinegar as is deemed necessary. The sauce must be well bound and smooth. The
flavor of the mayonnaise can be changed by adding some anchovy butter, capers,
finely sliced vinegar pickles, tarragon or parsley.
Some people prefer the mayonnaise made of the yolks of raw eggs only. Take the
yolks of 5 eggs, rub them until fine, add a little pepper, salt and mustard and
stir with the yolks of the eggs. 1 small cupful of salad oil is added to this
drop by drop, stirring
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