Sauce, Aristocratique. From green-walnut juice and anchovies, equal parts; cloves, mace, and pimento, of each, bruised, 1 dr. to every lb. of juice; boil and strain, and then add to every pint, 1 pint of vinegar, 1⁄2 pint of port wine, 1⁄4 pint of soy, and a few shallots; let the whole stand for a few days, and decant the clear liquor.
Bech′amel. A species of fine white broth or consommée, thickened with cream, and used as ‘white sauce.’
Sauce, Caper. Put twelve table-spoonfuls of melted butter into a stewpan, place it on the fire, and, when on the point of boiling, add 1 oz. of fresh butter and 1 table-spoonful of capers; shake the stewpan round over the fire until the butter is melted, add a little
pepper and salt, and serve where directed. Also as mint sauce.
Sauce, Chut′ney. 1. From sour apples (pared and cored), tomatoes, brown sugar, and sultana raisins, of each 3 oz.; common salt, 4 oz.; red chillies and powdered ginger, of each 29 oz.; garlic and shallots, of each 1 oz.; pound the whole well, add, of strong vinegar, 3 quarts; lemon juice, 1 do.; and digest, with frequent agitation, for a month; then pour off nearly all the liquor, and bottle it. Used for fish or meat, either hot or cold, or to flavour stews, &c. The residue is the ‘Chutney,’ ‘Chetney,’ or ‘Chitni,’ which must be ground to a smooth paste with a stone and muller, and then put into pots or jars. It is used like mustard.
2. (Bengal chitni.) As the last, but using tamarinds instead of apples, and only sufficient vinegar and lemon juice to form a paste.
Cor′atch. From good mushroom ketchup, 1⁄2 gal.; walnut ketchup, 3⁄4 pint; India soy and chillie vinegar, of each 1⁄2 pint; essence of anchovies, 5 or 6 oz.; macerate for a fortnight.
Sauce, Epicurienne. To the last add of walnut ketchup and port wine, of each 1 quart; garlic and white pepper, of each (bruised) 4 oz.; chillies (bruised), 1 oz.; mace and cloves, of each 1⁄2 oz.
Sauce, Fish. From port wine 1 gall.; mountain do., 1 quart; walnut ketchup, 2 quarts; anchovies (with the liquor), 2 lbs.; 8 lemons, 48 shallots, scraped horseradish, 11⁄2 lb.; flour of mustard, 8 oz.; mace, 1 oz.; cayenne, q. s.; boil the whole up gently, strain, and bottle.
Ketchup. See under that name.