The sauce can be coloured pink with a few drops of cochineal.
RAVIGOTTE SAUCE .-- Put a tablespoonful each of Harvey's sauce, tarragon vinegar, and chilli vinegar into a small saucepan, and let it boil till it is reduced to almost one-half in quantity, in order to get rid of the acidity.

Now add about half a pint of butter sauce, and throw in a tablespoonful of chopped blanched parsley.
ROBERT SAUCE .-- Take a couple of onions, cut them up into small pieces, and fry them with about an ounce of butter in a frying-pan.

Drain off the butter and add a couple of tablespoonfuls of vinegar to the frying-pan, and let it simmer for ten minutes or a quarter of an hour so as to get rid of the acidity of the vinegar.

Now add a very little stock or water, stir it tip, and thicken the sauce with a little brown roux.

Add a dessertspoonful of fresh mustard and a little pepper and salt.
SOUBISE SAUCE .-- Sauce Soubise is simply white onion sauce, rubbed through a wire sieve, and a little cream added.