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