Sauce Piquante, to serve cold.
Shred very fine all sorts of garden-herbs, thyme, sage, parsley, chervil, half a clove of garlic, and two shalots; dilute the whole with a small tea-spoonful of mustard, salad oil, a little vinegar, the squeeze of a lemon; add a little salt and cayenne. You may add an anchovy: this is excellent with cold partridge or game, or any hot or cold veal.