beaten-up eggs and poured over any plain puddings, such as boiled rice, &c.


RATAFIA SAUCE.--Add a few drops of essence of ratafia to some sweetened
arrowroot or to some butter sauce. The sauce can be coloured pink with a
few drops of cochineal.


RAVIGOTTE SAUCE.--Put a tablespoonful each of Harvey's sauce, tarragon
vinegar, and chilli vinegar into a small saucepan, and let it boil till it
is reduced to almost one-half in quantity, in order to get rid of the
acidity. Now add about half a pint of butter sauce, and throw in a
tablespoonful of chopped blanched parsley.


ROBERT SAUCE.--Take a couple of onions, cut them up into small pieces, and
fry them with about an ounce of butter in a frying-pan. Drain off the
butter and add a couple of tablespoonfuls of vinegar to the frying-pan, and
let it simmer for ten minutes or a quarter of an hour so as to get rid of
the acidity of the vinegar. Now add a very little stock or water, stir it
tip, and thicken the sauce with a little brown roux. Add a dessertspoonful
of fresh mustard and a little pepper and salt.


SOUBISE SAUCE.--Sauce Soubise is simply white onion sauce, rubbed through a
wire sieve, and a little cream added. It is more delicate than ordinary
onion sauce, and is often served in France with roast pheasant. It owes
its name to a famous French general.


SORREL SAUCE.--Put about a quart of fresh green sorrel leaves (after being
thoroughly washed) into an enamelled saucepan, with a little fresh butter,
and let the sorrel stew till it is tender. Rub this through a wire sieve,
add a little powdered sugar and a little lemon juice; a little cream may be
added, but is not absolutely essential.


SWEET SAUCE.--Take half a pint of butter sauce, and sweeten it with a
little sugar. It can be flavoured by rubbing a little sugar on the outside
of a lemon, or with vanilla, essence of almonds, or any kind of sweet
essence. A little wine, brandy, or, still better, rum, is a great
improvement. Some persons add cream.


TARRAGON SAU