Capsicum Sauce - Sauce Piment

Put into a stewpan two tablespoonfuls of French vinegar, one ounce of glaze, two and a half gills of good Brown sauce, two sliced tomatoes, a pinch of coralline pepper, the seeds from the capsicums, a dessert-spoonful each of French and English mustards, a few drops of liquid carmine, a teaspoonful of chutney and a pinch of castor sugar; boil all together for fifteen minutes, then tammy, and add three chopped capsicums from which the seeds have been removed, reboil and use.

Cardinal Sauce Sauce Cardinal

Take some good-flavoured light fish stock, and for one pint of it take two ounces of good butter and two ounces of fine flour that have been fried together without browning; boil up. keeping it stirred, add a quarter of an ounce of pounded live lobster spawn, five or six drops of Marshall's Liquid Carmine to make it a good red colour; add to it a wineglassful of white wine, a quarter of a pint of cream and the juice of a lemon; reboil, tammy and use. This is a nice sauce to serve with salmon, tnrbot, sole, or any fillets of fish.

Carlsbad Sauce Sauce Carlsbad

Take half a pint of very good Espagnol sauce (vol. i.), a wine-glassful of claret, a dessertspoonful of red currant jelly,a dust of Marshall's Coralline Pepper, one washed and sliced mushroom, one chopped eschalot, the juice of one lemon, a teaspoonful of Liebig Company's Extract of Meat, two red French chillies, one ounce of grated horseradish, a teaspoonful of French mustard, a few drops of Marshall's Liquid Carmine; boil together for about fifteen minutes, tammy, reboil and serve with fillets of beef, etc.

Champagne Sauce Sauce Champagne

Half a pint of Espagnol sauce (vol. i.), one ounce of glaze, pinch of sugar, dust of coralline pepper; reduce to half the quantity, keeping it skimmed while boiling, then tammy, and when ready to serve add a quarter of a pint of champagne. Serve with hot ham, braised fillet of beef, veal, cutlets, etc.

Cheese Cream Sauce Sauce Creme De Fromage

Take four ounces of good Cheddar or Gruyere cheese, cut up into very fine slices, put it into a stewpan with a gill and a half of cream, a quarter of a pint of Bechamel sauce, and a dust of Marshall's Coralline Pepper; stir these ingredients over the fire until they melt, then use at once for croutons, cauliflowers, macaroni, etc.

Chevet Sauce - Sauce Chevet

Take a quarter of a pint of gravy from braised celery, free it from fat, and mix with it one pint of Brown sauce (vol. i.), a quarter of a pint of sherry, one ounce of Liebig Company's Extract of Meat, a saltspoonful of castor sugar; boil together for about fifteen minutes, keeping skimmed while boiling, then add four large tablespoonfuls of celery prepared as below, reboil and use.

Celery Shreds

Take the hearts from two good sticks of celery that have been kept in cold water till crisp, cut them into fine Julienne shreds, put them into cold water with a little salt, and just bring to the boil; then strain and rinse in cold water, put them in a pan, cover with good-flavoured stock, and simmer till quite tender, adding occa-sionally a little more stock if needed; it is then ready for use for poulardes, pheasant, veal, duck, etc. The liquor from the shreds to be used for the sauce as above.