if the pickles are sour as well as hot, let them simmer some little time so
as to get rid of the vinegar by evaporation. Then thicken the whole with
some brown roux till the sauce is as thick as pea soup. The vinegar should
be got rid of as much as possible. This is a very appetising dish with
boiled rice and Parmesan cheese.


ITALIAN SAUCE.--This is an old-fashioned recipe taken from a book written
in French, and published more than fifty years ago. Put into a saucepan a
little parsley, a shallot, some mushrooms and truffles, chopped very
finely, with a piece of butter about the size of a walnut. Let all boil
gently for half an hour, add a spoonful of oil, and serve.


MAITRE D'HOTEL SAUCE.--Maitre d'hotel sauce is simply a lump of butter
mixed with some chopped parsley, a little pepper and salt, and lemon juice.

Hot sauce is often called Maitre d'hotel when chopped blanched parsley and
lemon juice is added to a little white sauce.


MANGO CHUTNEY SAUCE.--Take a couple of tablespoonfuls of Mango Chutney,
moisten it with two or three tablespoonfuls of butter sauce, rub the whole
through a wire sieve, and serve either hot or cold. Or the chutney can be
simply chopped up fine and added to the butter sauce without rubbing
through the wire sieve.


MAYONNAISE SAUCE.--This is the most delicious of all cold sauces. It is
composed entirely of raw yolk of egg and oil, flavoured with a dash of