Tarragon Sauce
Make a roux of 1 1\2 oz. butter, 1 oz. flour, and add 1\2 pint of milk or stock, 1 shallot, and a handful of chopped tarragon leaves. Simmer for several minutes.
Ravigote Sauce
(for chicken or other poultry)
1 cup brown stock
1 tablespoon each chopped tarragon, chervil, chives 1 crushed garlic clove
Pour all into the roasting pan after removing the fat, but leaving all the juices, and bring just to the boil. Serve with the herbs still in. This can also be used on spaghetti, with grated cheese.
2 to 3 lb. sliced tongue (cut thin)
2 tablespoons chopped tarragon 1 tablespoon capers
1 tablespoon cornflour, dissolved in 3 tablespoons water 1\2 cup stock, or bouillon 1\2 cup red wine Crushed anise seed
Butter a shallow* baking-dish, and arrange sliced tongue in several layers, sprinkling capers and tarragon between. Combine the stock and cornflour on the stove, stirring till smooth. Add salt and pepper if necessary. Add crushed anise seed and red wine to mixture, then pour it over the tongue and bake for 30 to 40 minutes, or until the sauce catches at the side of the pan.
French Mustard
3 tablespoons dry mustard, mixed to a paste with cold water or white wine. Add 1\2 teaspoon sugar, 1 1\2 teaspoons tarragon vinegar, 1\2 teaspoon salt, 1 1\2\ teaspoons safflower oil, 1\4 teaspoon pepper. Mix all together, in blender if possible, to give it the true creamy texture.
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