Cold Sauces
| PAGE | |
|---|---|
| Anchovy Butter | 137 |
| Horse-radish Sauce | 137 |
| Mayonnaise Sauce | 138 |
| Mint Sauce | 138 |
| Sauce for Cold Fish | 139 |
| Sauce Gaillarde | 139 |
| Sauce Moutarde | 140 |
| Sauce Ravigote | 140 |
| Sauce Remoulade | 141 |
Anchovy Butter
4 ozs. anchovies
6 ozs. butter
Wash and dry the anchovies. Pound them and put them through a sieve. Beat the butter to a cream and add to it the anchovies.