Sauce à-la-Remoulade. No. 1.
Take two large spoonfuls of capers cut fine, as much parsley, two anchovies, washed and boned, two cloves of garlic, and a little shalot; cut them separately, and then mix them together; put a little rich gravy into a stewpan, with two spoonfuls of oil, one of mustard, and the juice of a large lemon. Make it quite hot, and put in your other ingredients, with salt, pepper, and the leaves of a few sweet-herbs, picked from their stalks. Stir it well together, and let it be four minutes over a brisk fire.