Cut into dice pieces; add some chopped shallots and gherkins; sprinkle with finely minced tarragon and chervil, salt and pepper.

Remove the chickens; add 1 tablespoonful of minced pickles, 1 teaspoonful of made mustard, 1 teaspoonful of tarragon and 1/2 cup of mayonnaise sauce.

Mix in a salad bowl with 1/4 teaspoonful of salt, 1 teaspoonful of curry-powder, 2 tablespoonfuls of tarragon vinegar, 4 tablespoonfuls of olive-oil.

Add a little chopped tarragon and chervil and 2 beaten eggs.

When nearly done, add 1 tablespoonful of butter, 2 sprigs of parsley chopped fine, 1 tablespoonful of soy, 1 tablespoonful each of tarragon and Worcestershire sauce.

Tarragon vinegar may be used instead of plain, and, by many, is considered far preferable.

Cucumber, Tarragon, or any other flavoured vinegar, may be substituted for plain, where they are liked.

Mustard may be flavoured in various ways, with Tarragon, shalot, celery, and many other vinegars, herbs, spices, &c.; but this is more customary in France than in England, as there it is merely considered a "vehicle of flavours," as it has been termed.

INGREDIENTS.4 eggs, 1/2 tablespoonful of made mustard, salt and cayenne to taste, 3 tablespoonfuls of olive-oil, 1 tablespoonful of tarragon or plain vinegar.

GREEN REMOULADE is made by using tarragon vinegar instead of plain, and colouring with a little parsley-juice, No. 495.

[Illustration: TARRAGON.] TARRAGON.The leaves of this plant, known to naturalists as Artemisia dracunculus, are much used in France as a flavouring ingredient for salads.

From it also is made the vinegar known as tarragon vinegar, which is employed by the French in mixing their mustard.

Variety can be obtained by varying the seasonings, adding a little lemon juice or Tarragon vinegar, &c., either to the mixture or to the sauce.

Tarragon Sauce.

Add 20 to 30 drops Tarragon vinegar to prepared white sauce.

Add the juice of a lemon, a little Tarragon vinegar and castor sugar, pinch cayenne, and if liked, the white of egg beat stiff, or a little cream at the last.

* * TARRAGON.

We recommend our correspondent, Qy? to steep shalots and tarragon in vinegar, to be used as a sauce with rump-steaks.

Or he may chop the shalots and tarragon very fine, and sprinkle them over the meat.

Tarragon sprinkled over mutton chops is a nice relish; and with sauce piquante flavoured with the above vinegar, makes a dish on "which the gods might dine.

Half boil a well-cleaned calf's head, then cut off all the meat in small square pieces, and break the bones; return it to the stew-pan, with some good stock made of beef and veal; dredge in flour, add fried shalot, pepper, parsley, tarragon, a little mushroom ketchup, and a pint of white wine; simmer gently until the meat is perfectly soft and tender.

Have a bare knuckle of veal, and a calf's foot or cow heel; put it into a stew-pan with a thick slice of smoked beef, a few herbs, a blade of mace, two or three onions, a little lemon peel, pepper and salt, and three or four pints of water (the French add a little tarragon vinegar).

Add half a pint of good cider vinegar and a tablespoon of tarragon vinegar to each quart of syrup, and when the syrup just comes to a boil after adding the vinegar pour it over the peaches.

Then add a quart of cider vinegar, a half pint of tarragon vinegar, a pound of granulated sugar, a half pound of yellow mustard seeds, four bay leaves, an ounce of stick cinnamon (broken in short lengths), six whole cloves and stand the kettle over a slow fire and let the whole simmer for an hour with the cover of the kettle drawn back two inches.

In a kettle or saucepan over the fire add a pint of good cider vinegar, a gill of tarragon vinegar, a half pint of cold water, a half pound of granulated sugar, four bay leaves, a level tablespoon of allspice, a teaspoon of peppercorns and three ounces of stick cinnamon broken in half-inch pieces.