Napoleon Sauce Sauce Napoleon

Take the liquor from the braising of meat, free it from fat and mix with it the liquor from a tin of button mushrooms and half a pint of champagne; stir it on to two ounces of butter that have been fried with an ounce of arrowroot without browning; stir it over the tire till it boils; add to it a wineglassful of sherry, the pulp of two large raw ripe toma-toes, a few drops of liquid carmine, and a dust of Marshall's Coralline Pepper; tammy, reboil, and use for any braised meat or poultry.

Nesle Sauce - Sauce Nesle

Take one ounce of glaze, half a pint of Brown sauce (vol. i.), two tablespoonfuls of white wine and the same of sherry, a teaspoonful of French mustard, a dessertspoonful of chopped chutney, two finely chopped eschalots, two washed and finely chopped mushrooms; boil all together for about fifteen minutes, add a teaspoonful of chopped parsley and use with roast meats or poultry.

Orange Sauce Sauce D' Oranges

Put into a stewpan a gill and a half of thick Brown sauce, one ounce of glaze, a dust of Marshall's Coralline Pepper, the strained juice of a lemon, a pinch of castor sugar, the strained juice of three oranges, boil all together, then thicken with half an ounce of arrowroot that has been mixed with a wineglassful of sherry; stir till the sauce reboils, then pass through a tammy cloth. Cut the quarters from two oranges into fine slices, free them from pith and pips and add to the sauce; make quite hot in the bain-marie; take the peel of an orange that is freed from pith and cut into Julienne strips, put into cold water with a pinch of salt and bring to the boil, then strain and rinse in hot water, and add to the sauce. Serve with wild duck, teal, turkey, braised ham etc.

Polignac Sauce Sauce Polignac

Put into a stewpan the bones and odds and ends from eels or other fish, the beards and liquor from about eight oysters, a bunch of herbs, six or eight peppercorns, four or five cloves, two sliced onions, a gill and a half of fish stock, the juice of two lemons, a teaspoonful of French mustard, three sliced tomatoes, and eight Kruger's appetit sild; cover with water and simmer all together for about half an hour; then remove the bones, and for three-quarters of a pint of the liquor mix into it an ounce and a half of butter and an ounce and a half of Marshall's Creme de Riz; stir till it boils, add a gill of white wine and a few drops of carmine, a quarter of an ounce of live lobster spawn, and a teaspoonful of anchovy essence; tammy and make quite hot in the bain-marie and use with dressed or plain fish.

Polonaise Sauce Sauce Polonaise

Put three-quarters of a pint of good thick Espagnol sauce (vol. i.) into a stewpan with two chopped eschalots, an ounce of glaze, four finely chopped, well-washed, fresh mushrooms, and half a pint of champagne; boil all together quickly for about a quarter of an hour, keeping well skimmed while boiling; when quite thick, tammy it, and add a quarter of a pint of cooked asparagus points (vol. i.) and six or seven cooked and sliced artichoke bottoms; just boil up again and serve in a sauce-boat with ham, ox tongue, braised beef, venison etc.