Sauce Au Coloris. A Lively-coloured Sauce

This Sauce serves for all Sorts of Meat brazed in white Braze. Take Slices of Veal, Ham, and Onions; put upon them whatever Meat you will braze, with a Faggot of Parsley, Chibol, Shallots, two or three Heads of Cloves, two Slices of Lemon, and half a Laurel Leaf; cover all with Slices of Lard; soak it, and add to it some good Broth, and a Glass of Wine: the Meat being done, sift it in a Hair-sieve; add two Spoonfuls or more of Cullis, skim it free from Fat, and reduce it to the Consistence of a Sauce; add a little Butter and Flour, simmer without boiling, and it is done.

N. B.

Sauce Au Consommé - Jelly-broth Sauce

Take a few Slices of Lard, Ham, and Beef, an old Partridge, Onions, Carrots, a Parsley Root, half a Head of Celery, two Turnips, a Faggot of Parsley, Chibol, two Heads of Cloves, a Bay-leaf, and a little Thyme, and soak all on a slow Fire: when it begins to catch, add Broth as much as you think proper; then stop your Pot very well, and let it simmer for about five Hours; then Skim off the Fat, and sift it. - This Con-sommee serves for particular Sauces, or to add Strength to all Sorts.

N. B. There remains a very good Consommé in the Bottom of all Brazes; let the Fat cool, and take it off with a Spoon: the Consommé will give a very good Taste and Strength to all Sauces with which you may chUse to mix it.

Sauce A La Saxonne - Saxon Sauce

SLices of Veal, Ham, Onions, Carrots, and Parsneps; soak all in a Stew-pan on a slow Fire, let it catch very little; then add Broth, a Glass of white Wine, and chopped Mushrooms; simmer for about an Hour; sift it, and add some fine chopped Parsley, a few Taragon Leaves and Mint, first scalded; with a Lemon Squeeze when you serve it up.

Sauce A La Liaison - Sauce Of A Thick Consistence

Put into your Stew-pan a few Slices of Veal and Ham, cut small, a Bit of good Butter, a Faggot of Parsley, Shallots, two Heads of Cloves, a Laurel Leaf, two of Taragon, and a little sweet Basil; soak it according to all such Directions; then add good Broth, and simmer it till the Meat is done, then sift it. When you are ready to use it, add three Yolks of Eggs well beat up with some of the Liquor, grated Nutmeg, a little chopped Parsley, Butter, Salt, Pepper, and a good Lemon Squeeze.

Sauce A L'ozeille, Sorrel Sauce

Pound Sorrel sufficient to draw two Spoonfuls of Juice; sift it, and mix it with melted Butter, rolled in Flour, Salt, Pepper, Nutmeg, and two Yolks of Eggs. Warm it together without boiling.

Sauce A La Mariette. Common Sauce

Soak Slices of Veal, Ham, Onions, Parsneps, two Cloves of Garlick, two Heads of Cloves, and a few Taragon Leaves; then add Broth, a Glass of white Wine, and two Slices of Lemon; simmer it on a slow Fire, skim it well, and sift it; add three green Cloves of Rocambole bruised.

Sauce Au Cerfeuil - Chervil Sauce

Soaka few Mushrooms in Butter, with Parsley, Chi-bol, a few Shallots, two Cloves, a Laurel Leaf, and two or three of Taragon; then add two Spoonfuls of Broth, as much white Wine, some Salt and Pepper; reduce it slowly to a proper Consistence; sift it without skimming, and add to it some scalded chopped Chervil. Warm the Sauce without boiling.