Grill Sauce.—(No. 355.)
To half a pint of gravy (No. 329), add an ounce of fresh butter, and a table-spoonful of flour, previously well rubbed together, the same of mushroom or walnut catchup, two tea-spoonfuls of lemon-juice, one of made mustard, one of minced capers, half a one of black pepper, a quarter of a rind of a lemon grated very thin, a tea-spoonful of essence of anchovies, and a little eschalot wine (No. 402), or a very small piece of minced eschalot, and a little Chili vinegar (No. 405), or a few grains of Cayenne; simmer together for a few minutes; pour a little of it over the grill, and send up the rest in a sauce-tureen. For anchovy toasts, No. 573, or No. 538. Or,
[255]
Sauce à la Tartare.
Pound in a mortar three hard yelks of eggs; put them into a basin, and add half a table-spoonful of made mustard, and a little pepper and salt; pour to it by degrees, stirring it fast all the while, about two wine-glassfuls of salad oil; stir it together till it comes to a good thickness.
N.B. A little tarragon or chervil minced very fine, and a little vinegar, may be added; or some of the ingredients enumerated in No. 372.
Obs.—This from the French artist who wrote the receipt for dressing a turtle.
Mem.—These are piquante relishes for anchovy toasts (No. 573, or No. 538); for BROILED DEVILS, &c. “Véritable sauce d’enfer,” see No. 538; and a refreshing excitement for those idle palates, who are as incessantly mumbling out “piquante, piquante,” as parrots do “pretty Poll, pretty Poll.”
“For palates grown callous almost to disease, Who peppers the highest is surest to please.” Goldsmith.