melt a lump of butter, flavor it with salt, pepper, some minced parsley
that you had first rubbed on a raw slice of onion, and some lemon-juice.
Use vinegar instead of the lemon if you wish, but do not forget that it
does not require so much vinegar. Mix it with a fork and serve it warm;
do not let it bubble.



SAUCE AU DIABLE

(For cold meats)

Take a shallot or two, according to quantity of sauce needed, slice very
finely, shred a little parsley, put both into the sauce-boat, with salt,
pepper, and mustard to taste; add oil and vinegar in proportion of one
dessert-spoonful of vinegar to two table-spoonfuls of oil, till
sufficient quantity.



FRICASSEE OF PIGEONS

Put your pieces of pigeon into a stew-pan in butter, and let it cook with
the pigeons. Then add one carrot, two onions, two sprigs of parsley, a
leaf of sage, five juniper berries, and a very little nutmeg. Stir it all
for a few minutes, and then, and only then, add a half-cupful of water
and Liebig, two rusks or dry biscuits in pieces, the juice of a lemon.
Put it all on the side of the fire, cover the saucepan and let it cook
gently for an hour and a half.