Vinaigrette Sauce.—Put three tablespoonfuls of salad oil in a basin with a tablespoonful of tarragon vinegar, a saltspoonful of chilli vinegar, a teaspoonful of fresh tarragon and chervil finely chopped, a saltspoonful of mignonette pepper, and a good pinch of salt. Mix well together and serve in a boat. This sauce is very good served with hot asparagus, brains, calf's head, &c.