is indispensable to give it a flavour, but not a
predominating one.

_Sauce de Ravigotte._

Pick some parsley, sage, mint, thyme, basil, and balm, from the stalks,
and cut them fine; slice two large onions very thin: put all these into
a mortar, beat them thoroughly, and add pepper and salt, some rocambole,
and two blades of mace cut fine. Beat these well, and mix them by
degrees with gravy till of the thickness of butter; put them into a
stewpan, and boil them up. Strain the gravy from the herbs; add to it a
glass of wine and a spoonful of oil; beat these together, and pour it
into a sauce-boat.

_Sauce Ravigotte a la Bourgeoise._

Tie some parsley, sage, mint, thyme, and basil, in a bunch; put them
into a saucepan of boiling water, and let them boil about a minute;
take them out, squeeze the water from them, chop them very fine, and add
a clove of garlic and two large onions minced very fine. Put the whole
into a stewpan, with half a pint of broth, some pepper, and salt; boil
it up, and add a spoonful of vinegar.

_Relishing Sauce._

Put a wine glass of good stock jelly, made into broth, into a stewpan,
half a spoonful of the best white wine vinegar, a little salt, a few
whole peppercorns, and a bit of butter, the size of a walnut, mixed up
with a little flour in balls, some tarragon, chervil, pimpernel, thyme,
and shalot, with garden cresses; boil these herbs in water, having cut
them very small; put them into the sauce, and thicken it to a thin
creamy consistency over the fire. This sauce is good with any thing,
fish, flesh, or fowl.

_Sauce a-la-Remoulade._ No. 1.

Take two large spoonfuls of capers cut fine, as much parsley, two
anchovies, washed and boned, two cloves of garlic, and a little shalot;
cut them separately, and then mix them together; put a little rich gravy
into a stewpan, with two spoonfuls of oil, one of mustard, and the juice
of a large lemon. Make it quite hot, and put in your other ingredients,
with salt, pepper, and the leaves of a few sweet-herbs, picked from
their stalks. Stir it well together, and let it be four minutes over a
brisk fire.

_Sauce a-la-Remoulade._ No. 2.

Put into a stewpan a shalot, parsley, scallions, a little bit of garlic,
two anchovies, some capers, the whole shred very fine. Dilute it with a
little mustard, oil, and vinegar, and two table-spoonfuls of good
cullis.

_Sauce a-la-Remoulade._ No. 3.--_For cold Chicken, or Lobster Salad._

Two y