and famous for his patronage of "_les Officiers de
Bouche_," who have immortalized him, by calling by his name this
delicate composition.

Most of the French sauces take their name from the person whose palate
they first pleased, as "_a la Maintenon_;" or from some famous cook who
invented them, as "Sauce Robert," "_a la Montizeur_," &c.

We have in the English kitchen, our "Argyll" for gravy, and the little
"Sandwich," "_monumentum aere perennius_."

----"And thus MONTEITH
Has, by one vessel, saved his name from death."

KING'S _Art of Cookery_.

_Poivrade Sauce._--(No. 365.)

This, as its title tells us, is a sauce of French extraction. The
following receipt is from "_La Cuisiniere Bourgeoise_," page 408.

"Put a bit of butter as big as an egg into a stew-pan with two or three
bits of onion, carrot, and turnip, cut in slices, two eschalots, two
cloves, a bay-leaf, thyme, and basil; keep turning them in the pan till
they get a little colour; shake in some flour, and add a glass of red
wine, a glass of water, a spoonful of vinegar, and a little pepper and
salt; boil half an hour; skim and strain it."

_Mustard in a minute._--(No. 369.)

Mix very gradually, and rub together in a mortar, an ounce of flour of
mustard, with three table-spoonfuls of milk (cream is better), half a
tea-spoonful of salt, and the same of sugar; rub them well together till
quite smooth.

_Obs._ Mustard made in this manner is not at all bitter, and is
therefore instantly ready for the table.

N.B. It has been said that flour of mustard is sometimes adulterated
with common flour, &c. &c.

_Mustard._--(No. 370.)

Mix (by degrees, by rubbing together in a mortar) the best Durham flour
of mustard, with vinegar, white wine, or cold water, in which scraped
horseradish has been boiled; rub it well together for at least ten
minutes, till it is perfectly smooth; it will keep in a stone jar
closely stopped, for a fortnight: only put as much into the mustard-pot
as will be used in a day or two.

The ready-made mustard prepared at the oil shops is mixed with about
one-fourth part salt: this is done to preserve it, if it is to be kept
long; otherwise, by all means, omit it. The best way of eating salt is
in substance.

*.* See also recipe No. 427.

_Obs._ Mustard is the best of all the stimulants that are employed to
give energy to the digestive organs. It was in high favour with our
forefathers; in the _Northumberl