CHAPTER V.

SAUCES.

Page
Introductory remarks[105]
To thicken Sauces[105]
French thickening, or brown Roux[106]
White Roux, or French thickening[106]
Sauce Tournée, or pale thickened Gravy[106]
Béchamel[107]
Béchamel Maigre (a cheap white Sauce)[108]
Another common Béchamel[108]
Rich melted Butter[108]
Melted Butter (a good common receipt)[108]
French melted Butter[109]
Norfolk Sauce, or rich melted Butter without Flour[109]
White melted Butter[109]
Burnt or browned Butter[109]
Clarified Butter[110]
Very good Egg Sauce[110]
Sauce of Turkeys’ Eggs Sauce (excellent)[110]
Common Egg Sauce[110]
Egg Sauce for Calf’s Head[111]
English White Sauce[111]
Very common White Sauce[111]
Dutch Sauce[111]
Fricassee Sauce[112]
Bread Sauce[112]
Bread Sauce with Onion[113]
Common Lobster Sauce[113]
Good Lobster Sauce[113]
Crab Sauce[114]
Good Oyster Sauce[114]
Common Oyster Sauce[114]
Shrimp Sauce[115]
Anchovy Sauce[115]
Cream Sauce for Fish[114]
Sharp Maître d’Hôtel Sauce (English receipt)[116]
French Maître d’Hôtel, or Steward’s Sauce[116]
Maître d’Hôtel Sauce Maigre, or without Gravy[117]
The Lady’s Sauce for Fish[117]
Genevese Sauce, or Sauce Genevoise[117]
Sauce Robert[118]
Sauce Piquante[118]
Excellent Horseradish Sauce, to serve hot or cold with roast Beef[118]
Hot Horseradish Sauce[119]
Christopher North’s own Sauce for many Meats[119]
Gooseberry Sauce for Mackerel[120]
Common Sorrel Sauce[120]
Asparagus Sauce for Lamb Cutlets[120]
Caper Sauce[121]
Brown Caper Sauce[121]
Caper Sauce for Fish[121]
Common Cucumber Sauce[121]
Another common Sauce of Cucumbers[122]
White Cucumber Sauce[122]
White Mushroom Sauce[122]
Another Mushroom Sauce[123]
Brown Mushroom Sauce[123]
Common Tomata Sauce[123]
A finer Tomata Sauce[124]
Boiled Apple Sauce[124]
Baked Apple Sauce[124]
Brown Apple Sauce[125]
White Onion Sauce[125]
Brown Onion Sauce[125]
Another brown Onion Sauce[125]
Soubise[126]
Soubise (French receipt)[126]
Mild Ragout of Garlic, or l’Ail à la Bordelaise[126]
Mild Eschalot Sauce[127]
A fine Sauce, or Purée of Vegetable Marrow[127]
Excellent Turnip, or Artichoke Sauce, for boiled Meat[127]
Olive Sauce[128]
Celery Sauce[128]
White Chestnut Sauce[129]
Brown Chestnut Sauce[129]
Parsley-green, for colouring Sauces[129]
To crisp Parsley[130]
Fried Parsley[130]
Mild Mustard[130]
Mustard, the common way[130]
French Batter for frying vegetables, and for Apple, Peach, or Orange fritters[130]
To prepare Bread for frying Fish[131]
Browned Flour for thickening Soups and Gravies[131]
Fried Bread-Crumbs[131]
Fried Bread for Garnishing[131]
Sweet Pudding Sauces, Chapter [XXII.]