(557). Victoria Sauce (Sauce A La Victoria)

Cover a saucepan containing one tablespoonful of finely chopped shallots and the juice of two lemons; let boil together, then add two ounces of well chopped mushrooms and boil again until these have evaporated all their moisture, then put in two gills of melted meat glaze. When ready to serve finish the sauce by mixing in a quarter of a pound of butter, a teaspoonful of vinegar, the same of soya sauce (No. 545), a pinch of tarragon leaves and one of parsley, besides two tablespoonsfuls of chopped up pickles.

(558). Viennese Sauce (Sauce A La Viennoise)

This sauce is prepared with one pint of allemande sauce (No. 407), seasoned with nutmeg, red pepper, and the juice of a lemon; finish it with four ounces of crawfish butter (No. 573), and just before serving, throw in a teaspoonful of chopped parsley.

(559). Villars Sauce (Sauce A La Villars)

Into A Pint Of Chicken Essence (No. 387) add two tablespoonfuls of rice flour diluted in a gill of cold milk, also some salt, pepper and lemon juice, two ounces of cooked chicken cut in small squares and four chopped hard-boiled egg-yolks; work the sauce steadily, reduce properly, and add one gill of double cream, and two ounces of fresh butter.

(560). Villeroi Sauce (Sauce A La Villeroi)

Put into a sautoire with some butter two ounces of lean ham; fry for a few minutes, then drain off the butter and moisten the ham with one gill of white wine; reduce it until dry, then pour in a pint of veloute (No. 415) and season the sauce with mignonette and nutmeg; reduce again and then thicken with four egg-yolks diluted in a gill of cream; let the sauce boil up once or twice while stirring it at the bottom of the sautoire with a reducing spatula, then strain it through a tammy (No. 159), and mix in with it some chopped and drained mushrooms, also a teaspoonful of chopped parsley or fine herbs. This sauce should be more consistent than allemande sauce and it is used only when beginning to cool, to coat cold meats. It can also be soubised by adding to it a few tablespoonfuls of soubise sauce (No. 543).

(561). Westphalian Sauce (Sauce Westphalienne)

Put three gills of white wine and half a pound of minced, lean Westphalia ham into a saucepan with a bunch of parsley garnished with one bay leaf and the same quantity of thyme, some mignonette, salt and nutmeg. Moisten the whole with two gills of veal blond stock (No. 423), then reduce and finish with four gills of espagnole (No. 414), reduce again to the proper consistency, then strain through a tammy, and just when ready to serve stir in two ounces of butter and the juice of a lemon; pass throngh a tammy and serve.

(563). York Sauce (Sauce D'York)

Made by reducing some vinegar with shallots, cut in eighth of an inch squares, and adding to it two or three spoonfuls of white bread-crumbs lightly fried in butter and some good gravy. Let the sauce cook for ten minutes on the side of the range, season to taste, and finish with some chopped parsley and lemon juice.

(564). Zuchette Sauce (Sauce A La Zuchette)

Reduce some brown espagnole sauce with the liquid part of drained tomatoes, add some dry mushrooms that have been previously soaked, moisten from time to time with a little veal blond stock (No. 423). Pare some cucumbers in either clove of garlic or olive shape, blanch and cook these in white broth having just sufficient to moisten, so that when the cucumbers are done the stock will be thoroughly reduced. Strain the sauce through a tammy, put in the cucumbers and serve.