[92]. Sauce Robert. Cut an onion in small pieces, and put it in a saucepan with half an ounce of butter. When it begins to color, drain off the butter, and moisten with half a glass of consommé (stock, [Art. 1]). Boil gently for thirty minutes, add half a pint of Spanish sauce ([Art. 80]), a wineglass of sherry, and a tablespoonful of English mustard mixed in a little water.
[93]. Italian Sauce. Peel and chop two shallots, which, with a little butter, put in a saucepan on the fire. When beginning to color slightly, moisten with half a pint of Spanish sauce ([Art. 80]) and a wineglass of sherry. Boil for twenty minutes. Chop half an ounce of lean, cooked ham, half a dozen mushrooms chopped fine, and a little chopped parsley. After skimming the grease from your sauce, add these ingredients, boil five minutes, and serve.
[94]. Sauce Soubise. Peel and chop three onions, which put in a saucepan on the fire with an ounce of butter. Simmer very gently, so as not to color too much, and, after three quarters of an hour, add a tablespoonful of flour, salt, pepper, a little nutmeg, and mix all together. Moisten with a gill of consommé (stock, [Art. 1]), the same of cream, boil for five minutes, strain, heat again on the fire, and serve.
[95]. Sauce Poivrade. Put into a saucepan a chopped onion, three branches of thyme, three bay-leaves, a clove of garlic, three cloves, six pepper-corns, half an ounce of raw ham cut in small pieces, four tablespoonfuls of vinegar, a little pepper, a very little cayenne; reduce until almost dry, moisten with a claret-glass of red wine and half a pint of Spanish sauce ([Art. 80]), boil fifteen minutes, strain, and serve.
[96]. Sauce Hachée. Peel and chop an onion, a pickle, a shallot, a tablespoonful of capers, and moisten with two tablespoonfuls of vinegar. Put them in a saucepan on the fire, reduce one half, add half a pint of Spanish sauce ([Art. 80]), a little cayenne pepper, a pinch of parsley chopped fine, half an ounce of capers, and two tablespoonfuls of wine-vinegar, boil five minutes, and serve.
[97]. Hunter Sauce. Put the remains of a roast partridge in a saucepan with half an ounce of raw ham, a carrot, an onion, a clove of garlic, a little thyme, three bay-leaves, and three cloves. Moisten with a glass of white wine, reduce one half, add half a pint of Spanish sauce ([Art. 80]), boil half an hour, strain, and serve.
[98]. Sauce Colbert. Put an ounce of glaze ([Art. 179]) in a saucepan on the fire with a tablespoonful of consommé (stock, [Art. 1]). Mix well together, and add half a pint of consommé (stock, [Art. 1] ), half an ounce of butter in small pieces, and by degrees, stirring all the time. When all well mixed together, strain, add the juice of a lemon, a tablespoonful of chopped parsley, and serve.
[99]. Sauce Suprême. Cut up the remains of two roast chickens, which put into a saucepan with a pint of consommé (stock, [Art. 1]), some branches of parsley, inclosing a clove, a clove of garlic, two bay-leaves, salt, and white pepper, a very little thyme, and tie all together. Boil one hour, and strain. Put two ounces of butter in another saucepan, a tablespoonful of flour, a teaspoonful of corn-starch, mix thoroughly together, and add the liquid in which the remains of the chicken were broiled. Stir with a spoon until boiling, reduce one quarter, pour in two wineglasses of cream and one wineglass of sherry. Boil fifteen minutes longer, add the juice of a lemon, strain, and serve.
[100]. Sauce Venétienne. Put two tablespoonfuls of vinegar in a saucepan on the fire, with some parsley, a little tarragon, two cloves, a very little thyme, half an ounce of raw ham chopped up. Reduce one half, and add half a pint sauce veloutée ([Art. 82]). Boil five minutes and strain. Chop fine a tablespoonful of chervil, the same of tarragon, boil them in hot water five minutes, dry with a napkin, and add to your sauce just before serving.
[101]. Sauce Bordelaise. Peel two cloves of garlic, and put them in a saucepan, with a pinch of chervil, a few tarragon-leaves, two bay-leaves, a lemon, from which you have removed the peel and the seeds, two cloves, two tablespoonfuls of oil, and two claret-glasses of white wine. Reduce one half on a very gentle fire, add half a pint of Spanish sauce ([Art. 80]), boil half an hour, carefully remove all grease, and pour in another glass of white wine. Boil ten minutes, add the juice of a lemon, strain, put back your sauce on the fire, cut a dozen mushrooms in very small pieces, add them to your sauce, and serve.