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Sauce Remoulade.

TO MAKE HALF A PINT.

Ingredients.

Mayonnaise sauce. Capers. Gherkins. Eschalots.

2 Anchovies. French Mustard.

Method.

1. Mince half an ounce of eschalots, one dessert-spoonful of capers, and the same quantity of gherkins. When minced (2) take two anchovies, clean them, and put them for a minute into hot water. 3. Remove their heads and backbones and chop them up. Mix them together with a teaspoonful of French mustard, and stir into half a pint of mayonnaise sauce.

PRECAUTIONS.�"With all cold sauces the chief thing is a good mayonnaise sauce.

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