Sauce A La Moelle - Marrow Sauce

Reduce 1 gill of white wine with 4 chopped shallots, add 1 pint of brown sauce and 2 gills of brown veal stock; reduce to good consistency; strain and add parboiled slices of marrow.

Sauce Marechale - Marshal Sauce

Put into a saucepan 2 tablespoonfuls of tarragon vinegar, allow to reduce almost dry, then add 1 pint of brown sauce and 2 tablespoonfuls of beef extract; reduce for 10 minutes, then incorporate by degrees 4 ounces of butter; finish with the juice 01 a lemon, a pinch of red pepper and a teaspoonful of chopped tarragon leaves.

Sauce Madere - Madeira Sauce

Reduce 1 gill of Madeira wine with 18 pepper corns to 1/2 gill; add 1 pint of brown sauce and 2 gills of brown veal stock; reduce to good consistency and strain.

Sauce Perigueux - Perigueux Sauce. Add a gill of chopped truffles to 1 quart of Madeira sauce.

Sauce Pojarsky - Pojarsky Sauce

Reduce 2 gills of brown veal stock with 1 quart of tomato sauce to a good consistency; season highly with paprika, and before serving, add 2 gills of whipped cream.

Sauce Oporto - Port Wine Sauce

This sauce is generally served with game. We, therefore, recommend cooks to use some game broth or game bones when preparing it.

Reduce 1 gill of port wine with 12 pepper corns to 1/2 gill; then add 1 gill of game broth; reduce to one-half; add 1 table-spoonful of currant jelly and 1 pint of brown sauce; reduce to good consistency and strain.

Sauce A L'orange - Orange Sauce

Brown 1 lump of cut sugar with a few drops of vinegar; moisten with 1/2 gill of white wine, and allow to reduce; add 2 gills of brown sauce, 1/2 gill of rich veal stock and the juice of one orange; reduce to good consistency and strain through a cloth; garnish with the finely shredded outer rind of one orange, and finish with a good dash of brown curacao.

Sauce Au Pain - Bread Sauce

Put 2 gills each of cream and milk in a saucepan, and when boiling, add sufficient fresh bread crumbs to thicken; add I small onion; let simmer for 20 to 30 minutes, then remove the onion; season with salt, pepper and nutmeg, and finish with 2 ounces of butter.

Sauce Poivrade - Pepper Sauce

Cut into small dice 1 onion, 1 small carrot and 1 ounce of raw ham; fry in butter; add 2 bay leaves, 1 sprig of thyme and I tablespoonful of crushed pepper corns; moisten with 1/2 gill of white wine vinegar; reduce to one-quarter and moisten with 1 pint of brown sauce. Cook for 15 minutes, skim and pass through a fine sieve.

Sauce Polonaise - Polish Sauce

Crush 24 juniper berries, put them in a saucepan with 1 gill of wine vinegar, and reduce almost dry, add a tablespoonful of chicken glace and 1 quart of veloute cream sauce; let simmer for 10 minutes; then strain and finish with 2 ounces of butter.

Sauce Robert - Robert Sauce

Chop fine and fry in butter 2 onions (do not allow them to brown); drain the butter, add 1/2 gill of vinegar and let reduce; moisten with 1 pint of brown sauce and 1 gill of brown veal gravy; reduce well and finish with 1 tablespoonful of French mustard.