Sauce Saxonne - Saxon Sauce

Add to 1 pint of port wine sauce 1 tablespoonful of parboiled black currants, and 1 of gherkins cut in 1/8-inch cubes.

Sauce Londonderry - Londonderry Sauce

Shred finely the outer rind of 1 orange and 1 lemon; steep 1/2 ounce of Angelica in lukewarm water for 15 minutes, and then shred it also; put all this in a saucepan with 1 gill of port wine and reduce to 1/2 gill, add a tablespoonful of currant jelly and 1 pint of brown sauce, boil for a few minutes, season with salt and cayenne, and finish with the juice of a half lemon.

Sauce Tortue - Turtle Sauce

Reduce with 1/2 gill of Madeira wine 1 sprig each of thyme, sage, sweet basil and marjoram. When reduced to half, add 1 pint of brown and 2 gills of tomato sauce. When boiling, skim and season highly with cayenne, and strain.

Sauce Truffes - Truffle Sauce

Slice 4 truffles, put them in a saucepan with 1/2 gill of Madeira, allow to reduce and moisten with 1 pint of Madeira sauce.

Sauces Pour Poissons - Sauces For Fish

In well equipped kitchens fish stock should be on hand constantly, for both the cooking of the fish and the preparation of sauces for the latter.

This stock is best prepared with the bones and trimmings of various kinds of white fish, unless it is to be used for brown sauces, in which case the head and bones of the salmon are preferable.

For ordinary use the fundamental meat sauces may be em-polyed for the preparation of fish sauces. To impart its flavor to the sauce a certain quantity of fish stock should be reduced with the respective sauces.

We shall, however, give the receipt for the two (white and brown) fundamental fish sauces, and if in the following receipts for sauces, veloute or brown sauce is mentioned, either the fish sauces or the meat sauces may be used.

Fumet De Poisson Pour Sauces Blanches - Flsh Stock For White Sauces

Line the bottom of a saucepan with 2 onions cut in slices, 8 well washed parsley roots and stems, 2 bay leaves, a sprig of thyme and 3 cloves. Place on top 3 pounds of fish bones and trimmings, moisten with 1 quart of dry white wine, cover the pan and let the wine reduce to half; then add 1 gallon of water. When boiling, skim and let simmer for 1 hour, strain and put away for further use.

Fumet De Poisson Pour Sauces Brunes - Flsh Stock For Brown Sauces

Cut into small squares 2 carrots and 3 onions; fry them in butter, and when the butter is clear, add 3 pounds of fish bones (half salmon if possible). Moisten with 1 pint of dry white wine and 1 pint of Madeira, add a faggot of herbs, a handful of soaked dried mushrooms, and 3 cloves. Conduct the finishing of this stock as prescribed for the preceding White Fish Stock.

Veloute a Poisson - Fish Veloute. Proceed as for Veloute Sauce using white fish stock.

Sauce Brune A Poisson - Brown Fish Sauce

Proceed as described for Brown Sauce, using brown fish stock instead of brown meat stock.