No. 39. Brown Oyster Sauce.—Proceed same as for white oyster sauce ([No. 38],) browning the butter or butter and flour before adding to the milk.
No. 40. Olive Sauce.—Prepare a Maitre d’Hotel butter ([No. 32]) adding the beaten yolks of two eggs, a little ground mace, and substituting olives for the parsley. Cut the olives in shavings, beginning at one end as you would pare an apple, shaving to the stone and having the shavings thin and whole. Simmer until the olives are tender.
No. 41. Sauce Supreme.—Cut up remains of two roast chickens and put in saucepan with one pint white stock ([No. 14],) some branches of parsley enclosing one clove, one clove of garlic, two bay leaves, and a little thyme; tie all together, season with salt and white pepper, boil one hour and strain. Put two oz. butter in another saucepan, and mix with one tablespoon flour and one teaspoon cornstarch; add the strained liquid and stir until boiling, reduce one quarter, put in two wineglasses of cream and one of sherry, boil fifteen minutes more, add juice of one lemon, strain and serve.
No. 42. Celery Sauce.—Cut a head of celery into pieces two inches long, and boil in salted water, enough to cover, in a covered saucepan for one hour. Mix together smoothly, one tablespoon of flour and two of butter, add one pint of milk, and stir until boiling, then strain the celery and add, seasoned with a little salt and pepper and a little powdered mace, let it boil quickly for two minutes, then serve in tureen.
No. 43. Sauce Tartare.—Cold. Chop fine one shallot, with half a tablespoon of chervil, same of tarragon, and twelve capers chopped fine. Put all in an earthen bowl with half a teaspoon of dry mustard, two raw eggs, a teaspoon of vinegar (drop by drop,) salt and pepper. Pour in lightly while stirring, one cup of olive oil, and if too thick add a little more vinegar. Taste until seasoned to suit. Serve with cold salmon.
No. 44. Sauce Tartare.—Hot. One tablespoon vinegar, one teaspoon lemon juice, one saltspoon salt, one tablespoon walnut catsup, two tablespoons butter. Mix vinegar, lemon juice, salt and catsup together and heat over hot water. Brown the butter in another pan, and strain into the other mixture. Nice for broiled fish.
No. 45. Sauce Piquante.—Two ounces butter, one small carrot, six shallots, one small bunch savory herbs, including parsley, half a bay leaf, two slices lean ham, two cloves, six peppercorns, one blade mace, three allspice, four tablespoons vinegar, half a pint stock ([No. 14],) half teaspoon sugar, little cayenne, and salt to taste. Put the butter into saucepan with the carrot and shallots cut into small pieces, add the herbs, bay leaf, spices and ham minced fine; let these ingredients simmer slowly until the bottom is covered a brown glaze, keep stirring and put in remaining ingredients, simmer gently fifteen minutes, skim off every particle of fat, strain through sieve and serve very hot, when a sharp but not too acid sauce is required.
No. 46. Sauce Ravigote.—Hot. Put half a pint consomme ([No. 14]) into saucepan with half a teaspoon vinegar, very little green garlic, same of tarragon leaves and chervil; boil ten minutes, drain herbs and press all moisture from them with a cloth and chop very fine. Put half an ounce flour on the table, same of butter, mix well together and add to the consomme and vinegar, which has been cooking since the herbs were removed, stir until boiling, skim, add chopped herbs and serve. For baked or broiled fish, salmon, Spanish mackerel, bonita and other rich flavored fish.
No. 47. Italian Sauce.—Into a saucepan put half a pint of stock ([No. 15]) with a few chopped mushrooms and shallots, and a half a glass of Madeira wine. Simmer gently fifteen minutes, then add the juice of half a lemon, half a teaspoon powdered sugar, one teaspoon chopped parsley, and let it come to a boil. Pour over fish and serve.
No. 48. Parisian Sauce.—Put in saucepan half an ounce chopped truffles, wine glass of sherry, some branches parsley, enclosing a clove, a little thyme and a bay leaf, tie all together, reduce one-half, rub through a sieve. Add half a pint sauce allemande ([No. 34].) Heat again and serve.