Sauce Tartar
Add to a half pint of mayonnaise dressing a tablespoonful of chopped gherkin, the same of chopped parsley, four chopped olives and a tablespoonful of capers.
Sauce Suedoise
1/2 pint of mayonnaise
1/2 pint of cream
2 tablespoonfuls of finely grated horseradish
Whip the cream and drain it, then stir it carefully into the mayonnaise, and at last add the horseradish. This sauce is appropriate to serve with boned partridges or quail, and is also nice to serve with mixed cold meats.