Sauce Bechamel A La Creme - Bechamel Cream Sauce

Proceed as for Cream Veloute Sauce, using bechamel instead of Veloute.

Sauce Curry A La Creme - Cream Curry Sauce

Chop fine 2 onions and fry them in butter without allowing them to brown; drain the butter, add a tablespoonful of curry powder, moisten with 1/2 gill of chicken broth, let reduce and add 1 quart of Veloute Cream Sauce.

Note. - This sauce gains immensely by adding some milk of cocoanut. Scrape a cocoanut and pour over a pint of boiling water. Steep for 25 to 30 minutes, then drain the milk.

Sauce Raifort A La Creme - Horseradish Cream Sauce

To 6 ounces of freshly grated horseradish add 1 pint of Veloute Cream Sauce; do not allow to boil.

Sauce Hongro-ise - Hungarian Sauce

Chop fine 2 onions, fry in butter without allowing to brown, drain the butter, add 1 teaspoonful of paprika, moisten with 2 gills of dry white wine, and let reduce to one gill; then add 1 quart of Veloute; reduce to good consistency, add 2 gills of cream; season to taste and finish with 3 ounces of butter.

Sauce Madras - Madras Sauce

Chop fine and fry in butter 2 small onions; add 1 crushed clove of garlic and 1 tablespoonful of curry powder; drain the butter; moisten with 1/2 gill of chicken broth and 1 pint of Veloute Cream Sauce.

Reduce to good consistency, then add 3 gills of tomato sauce; season to taste and finish with 2 ounces of butter.

Sauce Poulette - Poulette Sauce

Proceed as for German Sauce, adding more butter and the juice of a lemon.

Sauce Supreme - Supreme Sauce

This sauce is Veloute Cream Sauce in its highest perfection. Follow the same directions, adding more cream.

Sauce Supreme Mousseline- Musslin Supreme Sauce

Before serving add some whipped cream to the Supreme Sauce.

Sauce Ravigote - Ravigote Sauce

Chop fine 3 shallots; put them in a saucepan with 1/2 gill of vinegar; let reduce almost dry, then add 1 quart of Veloute Sauce and boil for 10 minutes. Strain, add 1 tablespoonful of chopped parsley, 1 of chervil and 1 teaspoonful of tarragon, and iinish with 4 ounces of Venetian butter.

Sauce Villeroy - Villeroy Sauce

This sauce is generally used as a coating for articles to be fried. It is prepared as German Sauce, and its principal quality should be its gelatinous contents, so that it will easily become firm when cold.

Villeroy Soubisee - Villeroy Sauce With Puree Of Onions

Follow directions as given for German Sauce, and add to 6 gills of sauce 2 gills of puree of onions.

Sauce Villeroy, Tomatee - Villeroy Sauce With Tomatoes

Six gills of Villeroy Sauce, 2 gills of well reduced tomato sauce.

Sauce Bigarade - Bigarade Sauce

Follow directions as given for Orange Sauce, using Bigarade oranges - i. e., such as have not attained their full ripeness.

Sauce Bordelaise - Bordeaux Sauce

Reduce 1 gill of claret with 4 chopped shallots, a small sprig of thyme and 1 bay leaf; moisten with 1 pint of Brown Sauce and 2 gills of brown veal gravy; reduce to good consistency; strain, and finish with 2 ounces of sweet butter.