tarragon, and shallot. Add to a stiff mayonnaise and tint green,
if desired, with color paste.

REMOULADE SAUCE

Mix two tablespoonfuls each of capers and minced anchovies, add
a tablespoonful of minced parsley, a teaspoonful of dry mustard,
and salt and pepper to taste. Add one half bean of garlic, chopped
very fine, and enough olive-oil to make a smooth paste. Add a few
drops of vinegar and serve.

[Page 36]
ROYALE SAUCE

Cook together half a cupful of butter and the beaten yolks of three
eggs until the yolks begin to thicken. Take from the fire and add by
degrees two tablespoonfuls of tarragon vinegar, two tablespoonfuls
of Indian soy, one finely chopped small pickle, and cayenne and
salt to season. Mix thoroughly and cool. Serve cold.

SARDINE SAUCE

Add skinned, boned, and mashed sardines to Mayonnaise. Beat until
smooth and serve with cold fish.

SHAD ROE SAUCE

Boil, drain, skin, and mash a shad roe. Season with salt, pepper,
grated onion, and powdered mace. Add half a cupful of Madeira and
half a cupful or more of melted butter. Serve with shad or any