Preparation:

1. Combine together all ingredients until well blended.
2. Chill and serve with English Fish and Chips.

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Preparation:

1. First prepare mayonnaise which is the basis of tartare sauce: Place in a bowl 2 yolks, which you beat well with some salt and white pepper; then add, drop by drop, and while stirring, about 1/3 pint olive oil.
2. The pap being quite thick, add, little by little and while stirring, about 1 tablespoonful good vinegar (of white wine or cider).
3. Continue to stir and add as indicated above the remainder of your oil.
4. When ready to serve add about 2 tablespoonsful chopped green onion and gherkins.

NOTE: This sauce should be made in a cold place, and will require some practice.

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Ingredients:
4 cups fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 grated orange rind (optional)

Preparation:

1. In a large saucepan bring water to a boil, add in the sugar, stirring to dissolve completely.
2. Add in cranberries; return to a boil, cook on low heat for 10-15 minutes or until the cranberries pop.
3. Remove from heat. Stir in orange rind. Let cool at room temperature, then refrigerate.

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Ingredients:
1 cup bechamel sauce
4 dl Madeira wine (Burgundy)
20 g butter

Preparation:

1. Cook bechamel sauce and Madeira wine for few minutes. Remove from heat.
2. Stir butter into sauce until melted.

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Ingredients:
3 Tbs horseradish, grated
1 cup cream
1/4 tsp salt
1 pinch black pepper

Preparation:

Mix all ingredients until completely combined. Cover and let stand at room temperature at least 1 hour.

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Ingredients:
4 dessertspoonfuls of chopped mint,
2 dessertspoonfuls of pounded white sugar,
1/4 pint of vinegar

Preparation:

1. Wash the mint, which should be young and fresh-gathered, free from grit.
2. Pick the leaves from the stalks, mince them very fine, and put them into a tureen; add the sugar and vinegar, and stir till the former is dissolved.
3. This sauce is better by being made 2 or 3 hours before wanted for table, as the vinegar then becomes impregnated with the flavour of the mint. By many persons, the above proportion of sugar would not be considered sufficient; but as tastes vary, we have given the quantity which we have found to suit the general palate. Sufficient: to serve with a middling-sized joint of lamb.

   *NOTE: Where green mint is scarce and not obtainable, mint vinegar may be substituted for it, and will be found very acceptable in early spring.

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Ingredients:
1 quart (1 pound) cranberries
2 cupfuls water
2 cupfuls sugar
salt

Preparation:

1. Pick over and wash the cranberries.
2. Cook them in water until they are soft and the skins are broken.
3. Remove from the fire; strain if desired, add the sugar and salt, and stir until dissolved. Set aside to cool.

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Ingredients:
1 1/2 cups cider vinegar
1 tbs. brown sugar
1/2 cup ketchup
1/2 tsp. dried crushed red pepper
1/2 tsp. prepared mustard (optional)
1 tsp. salt

Preparation:

Combine all ingredients. Let stand 1 hour before using.

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Ingredients:
1 pound very red spiny lobster shells
2 pounds butter
orchanet

Preparation:

1. Pound one pound of very red spiny lobster shells with two pounds of butter until they are reduced to a paste; put this into a saucepan till the butter be cooked and clarified, then strain it through a piece of muslin into a bowl.
2. As soon as the butter has thrown off its first heat, begin beating it with a spoon till it gets cold, and if needed to be dyed a deeper red shade, then add to it a little orchanet, melted in a small quantity of butter, or clear vegetal carmine.

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Ingredients:
12 whole walnuts, shelled
200 ml (3/4 cup) cream
100 g (3.5 oz) butter
5 egg yolks
100 g (3.5 oz) grated parmesan cheese
salt, pepper

Preparation:

1. Grind walnuts twice through the fine blade.
2. Cook walnuts with cream and butter until soft. Add parmesan cheese, salt and pepper. Serve with pasta.

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