CHAPTER VI.

COLD SAUCES, SALADS, ETC.

Page

Superior Mint Sauce, to serve 132 with Lamb

Common Mint Sauce 132

Strained Mint Sauce 132

Fine Horseradish Sauce, to 133 serve with cold roast, stewed, or boiled Beef

Cold _Maître d’Hôtel_, or 133 Steward’s Sauce

Cold Dutch or American Sauce, 133 for Salads of dressed Vegetables, Salt Fish, or hard Eggs

English Sauce for Salad, cold 134 Meat, or cold Fish

The Poet’s receipt for Salad 135

_Sauce Mayonnaise_, for 135 Salads, cold Meat, Poultry, Fish, or Vegetables

Red or green _Mayonnaise_ 136 Sauce

Imperial _Mayonnaise_, an 136 elegant Jellied Sauce or Salad dressing

_Remoulade_ 137

Oxford Brawn Sauce 137

Forced Eggs for garnishing 137 Salads

Anchovy Butter (_excellent_) 138

Lobster Butter 138

Truffled Butter, and Truffles 139 potted in Butter for the Breakfast or Luncheon table

English Salads 140

French Salad 140

French Salad—Dressing 140

_Des Cerneaux_, or Walnut 141 Salad

Suffolk Salad 141

Yorkshire Ploughman’s Salad 141

An excellent Salad of young 141 Vegetables

Sorrel Salad, to serve with 142 Lamb Cutlets, Veal Cutlets, or roast Lamb

Lobster Salad 142

An excellent Herring Salad 143 (_Swedish receipt_)

Tartar Sauce (_Sauce à la 143 Tartare_)

Shrimp Chatney (_Mauritian 144 receipt_)

Capsicum Chatney 144