AIGRE MAITRE D'HOTEL SAUCE (HOT).

(Made without Meat.)

467. INGREDIENTS.--1/2 pint of melted butter, No. 376; 1 heaped
tablespoonful of chopped parsley, salt and pepper to taste, the juice of
1/2 large lemon; when liked, 2 minced shalots.

_Mode_.--Make 1/2 pint of melted butter, by recipe No. 376; stir in the
above ingredients, and let them just boil; when it is ready to serve.

_Time_.--1 minute to simmer. _Average cost_, 9d. per pint.

MAYONNAISE, a Sauce or Salad-Dressing for cold Chicken, Meat, and other
cold Dishes.

468. INGREDIENTS.--The yolks of 2 eggs, 6 tablespoonfuls of salad-oil, 4
tablespoonfuls of vinegar, salt and white pepper to taste, 1
tablespoonful of white stock, No. 107, 2 tablespoonfuls of cream.

_Mode_.--Put the yolks of the eggs into a basin, with a seasoning of
pepper and salt; have ready the above quantities of oil and vinegar, in
separate vessels; add them _very gradually_ to the eggs; continue
stirring and rubbing the mixture with a wooden spoon, as herein consists
the secret of having a nice smooth sauce. It cannot be stirred too
frequently, and it should be made in a very cool place, or, if ice is at
hand, it should be mixed over it. When the vinegar and oil are well
incorporated with the eggs, add the stock and cream, stirring all the
time, and it will then be ready for use.

For a fish Mayonnaise, this sauce may be coloured with lobster-spawn,
pounded; and for poultry or meat, where variety is desired, a little
parsley-juice may be used to add to its appearance. Cucumber, Tarragon,
or any other flavoured vinegar, may be substituted for plain, where they
are liked.

_Average cost_, for this quantity, 7d.

_Sufficient_ for a small salad.

_Note_.--In mixing the oil and vinegar with the eggs, put in first a few
drops of oil, and then a few drops of vinegar, never adding a large
quantity of either at one time. By this means, you can be more certain
of the sauce not curdling. Patience and practice, let us add, are two
essentials for making this sauce good.

MINT SAUCE, to serve with Roast Lamb.

469. INGREDIENTS.--4 dessertspoonfuls of chopped mint, 2
dessertspoonfuls of pounded white sugar, 1/4 pint of vinegar.

_Mode_.--Wash the mint, which should be young and fresh-gathered, free
from grit; pick the leaves from the stalks, mince them very fine, and
put them into a tureen; add the sugar and vinegar, and stir till the
former is dissolved. This sauce is better by being