CE.--Blanch a dozen tarragon leaves, chop them up, and stew
them in any kind of stock thickened with brown roux.


TARTAR SAUCE.--Take two or three tablespoonfuls of mayonnaise sauce, and
add to this a brimming teaspoonful of chopped blanched parsley, as well as
a piece of onion or shallot about as big as the top of the thumb down to
the first joint, chopped very fine, and a brimming teaspoonful of French
mustard. Mix the whole well together.

N.B.--A teaspoonful of anchovy sauce would be a great improvement were
anchovy sauce allowed in vegetarian cookery.

TOMATO SAUCE.--The great secret of tomato sauce is to taste nothing but the
tomato. Take a dozen ripe tomatoes, cut off the stalks, and squeeze out
the pips, and put them in a stew-pan with a little butter, and let them
stew till they are tender, and then rub the whole through a wire sieve.
This, in our opinion, is the best tomato sauce that can be made, the only
seasoning being a little pepper and salt. This wholesome and delicious
sauce can, however, be spoilt in a variety of ways--by the addition of
mace, cloves, shallots, onions, thyme, &c. It can also be made very
unwholesome by the addition of a quantity of vinegar.

TRUFFLE SAUCE.--This sauce is very expensive if made from whole fresh
truffles, but can be made more cheaply if you can obtain some truffle chips
or parings. These must be stewed in a little stock, thickened with brown
roux, and then rubbed through a wire sieve, a little sherry being a great
improvement if wine is allowed.


VANILLA SAUCE.--Add some essence of vanilla to some sweetened butter sauce.


WHITE SAUCE.--White sauce is sometimes required for vegetables and
sometimes for puddings. In the former case some good-flavoured, uncoloured
stock must be thickened with white roux, and then have sufficient cream
added to it to make the sauce a pure white.

When white sauce is wanted for puddings, sufficient butter sauce must be
sweetened, and very slightly flavoured with nutmeg or almond, and then an
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