olks of eggs boiled hard must be bruised very fine, with a
tea-spoonful of cold water; add a tea-spoonful of mustard, and two
table-spoonfuls of salad oil. When these are well mixed, add a
tea-spoonful of chopped parsley, one clove of shalot, and a little
tarragon; these must be chopped very fine, and well mixed; then add
three table-spoonfuls of vinegar and one of cream. The chicken or
lobster should be cut in small thick pieces (not sliced) and placed,
with small quarters of lettuces and hard eggs quartered, alternately, so
as to fill the dish in a varied form. The sauce is then poured over it.

_Rice Sauce._

Steep a quarter of a pound of rice in a pint of milk, with onion,
pepper, &c. When the rice is boiled quite tender, take out the spice,
rub it through a sieve, and add to it a little milk or cream. This is a
very delicate white sauce.

_Richmond Sauce, for boiled Chicken._

Half a pint of cream, the liver of the chicken, a little parsley, an
anchovy, some caper liquor, the yolks of two hard-boiled eggs, a little
pepper, salt, nutmeg, and juice of lemon, with a piece of butter, about
the size of a walnut, to thicken it. Send it up hot, with the chicken.

_Sauce for any kind of roasted Meat._

While the mutton, beef, hare, or turkey, is roasting, put a plate under
it, with a little good broth, three spoonfuls of red wine, a slice of
onion, a little grated cheese, an anchovy, washed and minced, and a bit
of butter; let the meat drop into it. When it is taken up, put the sauce
into a pan that has been rubbed with onion; give it a boil up; strain it
through a sieve, and serve it up under your roast, or in a boat.

_Sauce Robert._

Melt an ounce of butter, and put to it half an ounce of onion, mixed
fine; turn it with a wooden spoon till it takes a light brown colour;
stir into it a table-spoonful of mushroom ketchup, and the same quantity
of port wine. Add half a pint of broth, a quarter of a tea-spoonful of
pepper, and the same of salt; give them a boil; add a tea-spoonful of
mustard, the juice of half a lemon, and one or two tea-spoonfuls of
vinegar or tarragon.

_Another._

Cut a few large onions and some fat bacon into square pieces; put these
together into a saucepan over a fire, and shake them well to prevent
their burning. When brown, put in some good veal gravy, with a little
pepper and salt; let them stew gently till the onions are tender; then
add a little salt, vinegar, and mustard, a