Vinaigrette
1 tablespoon vinegar 4 tablespoons olive oil 1/4 teaspoon pepper 1/2 teaspoon salt 1 shallot 2 sprigs parsley 2 chives 2 sprigs chervil Chop the parsley, shallots, chives and chervil; place in a bowl with seasonings and vinegar, stir together, then add the oil slowly. Mix well together and serve.
Garnishing a la Provencale, No. 1 2 cups mushrooms sliced 2 cups Spanish Sauce 1 cup Tomato Sauce 1 small onion chopped 1 clove of garlic 2 sprigs parsley 1 tablespoon butter Few grains cayenne 1 teaspoon lemon juice Chop onion and garlic and fry in butter. Add the sliced mushrooms and fry a little longer. Add the Spanish and Tomato Sauce and simmer for five minutes. Add the red pepper, chopped parsley and lemon juice, and serve. Garnishings a la Provencale, No. 2 2 white onions 1 tablespoon butter 1/2 cup White Sauce No. 2 Few grains pepper 1/2 tablespoon grated Parmesan cheese 1 teaspoon lemon juice 1/4 teaspoon salt Peel and mince fine the onions, scald with boiling water, drain well and brown lightly with the butter in an omelet pan. Rub the spoon with a freshly cut clove of garlic; combine the white sauce, onion, lemon juice, seasonings and cheese, stir well until it comes to the boil and set away to cool.