Brown Butter Sauce.—Put 4 oz. fresh butter in a stewpan on the fire, and keep stirring it until it becomes brown by frying; then add a small wineglass of tarragon vinegar, ditto of Harvey’s sauce, a tablespoonful of chopped capers, a little anchovy, and either a gill of brown sauce or gravy. Boil this together for 5 minutes, and serve.
Caper Sauce (aux Capres).—(a) Put 2 oz. butter in a saucepan with a tablespoonful of flour, and stir well on the fire until the mixture assumes a brown colour; add rather less than 1 pint stock, free from fat, season with pepper, salt, and a little Worcester sauce. When the sauce boils, throw in plenty of capers, let it boil once more, and it is ready.
(b) 4 oz. butter melted, to which add 2 oz. flour and ½ pint milk; when it thickens, 2 tablespoonfuls cream, 1 teaspoonful finely chopped parsley, 1 of fennel, and 1 of capers, 2 of tarragon vinegar, salt and cayenne to taste. A little chopped tarragon is an improvement, and that and the parsley and fennel ought to be previously boiled.
Celery Sauce (au Céleri).—Boil 2 or 3 heads of celery in salted water, with a bunch of sweet herbs and some whole pepper and salt to taste; when thoroughly done, pass them through a hair sieve. Melt a piece of butter in a saucepan, mix a tablespoonful of flour with it, then add the celery pulp, stir, and dilute to the proper consistency with milk or cream.
Chaudeau Sauce.-½ pint foreign wine, ½ pint water, the yolks of 8 eggs, the peel of a lemon rasped off in sugar, the juice of a lemon and 4 oz. sugar, including that on which the lemon was rasped, must be well whisked in a stewpan; then set over the fire, and the whisking continued until the sauce thickens and is about to boil.
Chaudfroid Sauce.—Remove the legs, breast, and wings from 2 uncooked birds, pound the carcases in a mortar, put them into a saucepan, with a piece of ham or bacon chopped up, an onion, a carrot, 1 oz. butter, a bundle of sweet herbs, and spices, pepper and salt to taste. Put the saucepan on the fire, and when the contents are quite hot add a small cupful of white wine (sherry or marsala), and a few minutes after add rather more than 1 pint good ordinary stock; let the whole gently simmer over an hour, then strain, and carefully remove all fat; mix a little butter and flour in a saucepan, and stir them on the fire till the mixture browns, then gradually add the liquor and a cupful of unclarified aspic jelly. If at hand a cupful of well-made Spanish sauce may be used instead of the thickening of butter and flour.
Cherry or Plum Sauce.—Wash and stone the fruit, put them on to stew with a glass of red wine, a little water, a little powdered cinnamon, and a slice of toasted bread. Break the stones, and boil them apart in just water enough to cover them. When the fruit is well done pass all through a coarse sieve, strain it, and add the water from the stones. Sweeten to taste, and thin it with wine or water if too thick.
Chestnut Sauce (aux Marrons).—Remove the outer skin from a number of chestnuts (carefully excluding any that may be the least tainted), put them to boil in salted water with a handful of coriander seeds, and 2 bay leaves. When thoroughly done remove the inner skin and pound the chestnuts in a mortar, adding a little stock (free from fat) now and then. When a smooth paste is obtained, fry an onion in butter to a light colour, add the chestnut paste and sufficient stock to get the sauce of the desired consistency; add salt and pepper to taste, pass through a hair sieve and serve.
Chestnut Stuffing.—Remove the outer skin from a quantity of chestnuts; set them to boil in salted water with a handful of coriander seeds and 2 bay leaves. When nearly done drain off the water, and remove the inner skin of the chestnuts. Cut up ½ lb. butter into small pieces, mix it with the chestnuts, when cold, together with an onion finely minced. Sprinkle the mixture with pepper and salt and a little powdered spice to taste, and stuff the turkey with it.