The soup and sauce book

by Elizabeth Douglas

Sauces

• Anchovy Butter, [137].
• Anchovy Sauce, [114].
• Apple Sauce, [126].

• Béchamel, [126].
• Black Butter, [112].
• Bread Sauce, [127].
• Brown Sauce, [118].

• Celery Sauce, [127].
• Cold Sauces, [137]-[141].
• Cream Sauce, [132].
• Cucumber Sauce, [114].
• ” ”, [118].
• Cullis, [118].

• Dutch Sauce, [112].

• Egg Sauce, [114].

• Fish Sauces, [112]-[116].

• Game Sauce, [132].
• Genoese Sauce, [113].
• German Sauce, [133].
• Gooseberry Sauce, [128].

• Horse-radish Sauce (cold), [137].
• Horse-radish Sauce (Dutch), [119].
• Hot Sauces for Fowls, Ducks, etc., [126]-[130].
• Hot Sauces for Game, [132]-[135].
• Hot Sauces for Roasts, [118]-[124].

• Italian Sauce, [113].