Some persons add cream.
TARRAGON SAUCE .-- Blanch a dozen tarragon leaves, chop them up, and stew them in any kind of stock thickened with brown roux.
TARTAR SAUCE .-- Take two or three tablespoonfuls of mayonnaise sauce, and add to this a brimming teaspoonful of chopped blanched parsley, as well as a piece of onion or shallot about as big as the top of the thumb down to the first joint, chopped very fine, and a brimming teaspoonful of French mustard.

Mix the whole well together.
N.B .-- A teaspoonful of anchovy sauce would be a great improvement were anchovy sauce allowed in vegetarian cookery.
TOMATO SAUCE .-- The great secret of tomato sauce is to taste nothing but the tomato.

Take a dozen ripe tomatoes, cut off the stalks, and squeeze out the pips, and put them in a stew-pan with a little butter, and let them stew till they are tender, and then rub the whole through a wire sieve.
This, in our opinion, is the best tomato sauce that can be made, the only seasoning being a little pepper and salt.

This wholesome and delicious sauce can, however, be spoilt in a variety of ways--by the addition of mace, cloves, shallots, onions, thyme, &c.

It can also be made very unwholesome by the addition of a quantity of vinegar.
TRUFFLE SAUCE .-- This sauce is very expensive if made from whole fresh truffles, but can be made more cheaply if you can obtain some truffle chips or parings.