stir well. Strain the sauce into another saucepan, add the parsley, lemon-juice, and seasoning, reheat and serve.
Time.—25 to 35 minutes. Average Cost, 6d. to 8d. for this quantity.
The Maitre d'Hotel (Fr.).—The house-steward is synonymous with the maitre d'hotel of France, and was called among the ancient Romans procurator, or major domo. In large households in Rome, the slaves, when they had procured the various articles required for the repasts of the day, returned to the spacious kitchen, with their loads of meat, game, fish, vegetables and fruit. Each one placed his basket at the feet of the major domo, who examined its contents, and registered them on his tablets. Provisions which needed no special preparation were then stored in a pantry near to the dining-room, the other comestibles being assigned to the more immediate care of the cook.
201.—MAYONNAISE SAUCE. (Fr.—Sauce Mayonnaise.)
Ingredients.—2 yolks of eggs, 1 teaspoonful of French mustard, ½ a teaspoonful of salt, a pinch of pepper, 1 tablespoonful of tarragon vinegar, about 1 pint of best salad oil, 1 tablespoonful of cream.
Method.—Put the yolks into a basin, add the mustard, salt and pepper, stir quickly with a wooden spoon. Add the oil, first drop by drop and afterwards more quickly, and at intervals a few drops of the vinegar By stirring well, the mixture should become the consistency of very thick cream. Lastly, add the cream, stirring all the while. A little cold water may be added if the sauce is found to be too thick.
In hot weather, the basin in which the Mayonnaise is made should be placed in a vessel of crushed ice.
Time.—About 20 minutes. Average Cost, 1s. 3d. to 1s. 6d.
202.—MELTED BUTTER. (Fr.—Sauce au Beurre.)
Ingredients.—½—a pint of water, 1 oz. of butter, ¾ of an oz. of flour, salt and pepper.
Method.—Melt the butter in a saucepan, stir in the flour and cook for 2 or 3 minutes. The water now to be added must not be quite boiling, but it may be hot, and as the sauce has to be constantly stirred until it boils to incorporate the substances contained in it, considerable time is saved by adding warm or hot water, instead of cold. Bring to the boil, and simmer for a few minutes. Season, and use as required.
Time.—10 to 15 minutes. Average Cost, 2d.
203.—MELTED BUTTER. (Fr.—Sauce au Beurre.) (An Old-fashioned Method.)
Ingredients.—½ a pint of hot water, ¾ oz. of fresh butter, 1 dessertspoonful of flour, salt and pepper.
Method.—Mix the flour smoothly with a little cold water in a basin, add the hot water gradually, stirring all the time. Put it into a saucepan, bring to the boil, simmer for 10 minutes, then add the salt and pepper, stir in the butter, and serve.
Time.—About 15 minuter. Average Cost, 1½d.
