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Classic
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page 59
stirring, about 1/3 pint olive oil. 2d. The pap being quite thick, add, little
by little and while stirring, about 1 tablespoonful good vinegar (of white wine
or cider). 3d. Continue to stir and add as indicated above the remainder of your
oil.
NOTE.--This sauce should be made in a cold place, and will require some
practice.
163. SAUCE TARTARE.
TARTARE SAUCE. (Yellow.)
Same as for the above (No. 162), but when ready to serve add about 2
tablespoonsful chopped green onion and gherkins.
164. SAUCE REMOULADE.
(Light Brown.)
PROPORTIONS.--For five persons:
Mustard (powder)......1 tablespoonful.
Water.................1 glassful.
Oil...................1 glassful.
Vinegar...............1/2 glassful.
Parsley }
Ciboul }...1/4 handful of each.
Green onion }
Time.--10 minutes.
PREPARATION.--Stir in a bowl 1 tablespoonful mustard with 1 glassful water. 2d.
Add, little by little, 1 glassful oil and 1/2 glassful vinegar. 3d. When ready
to serve, add the chopped parsley, green onion, ciboul, etc.
165. SAUCE VINAIGRETTE.
VINEGAR SAUCE. (Green.)
PROPORTIONS.--For five persons:
Vinegar...........1 glassful.
Olive oil.........1 glassful.
Pickled gherkins..Twelve.
Parsley...........1/4 handful.
Ciboul............1/4 handful.
PREPARATION.--Chop the parsley and ciboul; cut the gherkins in small dices; put
in a bowl with 1 glassful olive oil, 1 glassful vinegar; salt and pepper to suit
the taste and mix well together.
166. SAUCE RAIFORT.
HORSERADISH SAUCE. (White.)
PROPORTIONS.--For five persons:
Horseradish.......2 or 3 stalks.
Vinegar...........1 glassful.
Salt and pepper to suit the taste.
PREPARATION.--1st. Grate the horseradish; put the pap in a bowl with some salt
and white pepper, and pour over 1 glassful vinegar.
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