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Piquant Sauce (2).

TO MAKE HALF A PINT.

Ingredients.

Parsley. Melted Butter or Stock. Capers.

Gherkin. Worcester Sauce. Eschalots. 6 Anchovies.

Oil. 3 Eggs. Dry Mustard. Vinegar.

Method.

1. Take a small bunch of fresh parsley, wash it and dry it in a cloth. 2. Remove the stalks. 3. Put a tablespoonful of the leaves into a mortar, the same quantity of capers and dry mustard, the yolks of three hard-boiled eggs, and half a teaspoonful of Worcester sauce or ketchup. 4. Bone six anchovies and pass them through a sieve (purée). 5. Add one tablespoonful of vinegar, two of oil and one finely minced eschalot, and work all together in the mortar until thoroughly well mixed. 6. Stir the mixture into half a pint of melted butter, or good beef stock, season with salt and pepper, and serve hot.

PRECAUTIONS.- All the ingredients must be thoroughly mixed in the mortar.

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