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 SAUCE.--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