Sauce Aux Huitres - Oyster Sauce

Cook 24 oysters in their own juice and drain ; reduce the gravy of the oysters with 1 pint of veloute; bind with 3 egg yolks and 1 gill of cream; season to taste, and finish with 4 ounces of butter; take off the belly part from the oysters and add them to the sauce.

Sauce Aux Oeufs D'alose - Shad Roe Sauce

Boil one-half of one shad roe in salt water. When done, re-move the skin and cut the roe into small pieces; then add it to a pint of fine herb sauce.

Sauce Normande - Norman Sauce

Follow directions as given for White Wine Sauce, using more cream and the juice of a few oysters or mussels when reducing it to its proper consistency.

Sauce Aux Crabes D'huitres - Oyster Crab Sauce

1. Reduce 2 gills of clam juice with 1 quart of veloute; bind with 6 tgg yolks and 1 gill of cream; finish the sauce with 6 ounces of butter and a dash of sherry.

Plunge 2 gills of picked and washed oyster Crabs in boiling salted water: let boil for 2 minutes, drain well and add to the sauce.

2. Add 2 gills of boiled oyster crabs to 1 quart of Dutch sauce.

Sauce Mornay - Mornay Sauce

Reduce 2 gills of fish stock with 1 quart of Bechamel and 1 gill of cream; season to taste with salt and cayenne.

Incorporate to the sauce, by degrees, 6 ounces of grated Parmesan cheese and 2 ounces of butter.

Note. - If Mornay sauce is to be used for other purposes than as a sauce for fish, omit the fish stock.

Sauce Homard - Lobster Sauce

1. Reduce 1 gill of fish stock with 1 quart of veloute and I gill of cream; season to taste and finish with 6 ounces of lobster butter; add 4 ounces of lobster cut in small squares.

2. Prepare as Dutch Sauce, using one-third lobster butter and add lobster cut in small squares.

Sauce Genevoise - Geneva Sauce

Chop coarsely and fry in butter I onion, adding peelings of 2 dozen fresh mushrooms, and moisten with 2 gills of dry white wine and 2 gills of white fish stock. Reduce to 2 gills, then add 1 quart of veloute, allow to reduce to "good consistency, strain and finish with 8 ounces of sweet butter and a dash of Madeira.

Sauce Moutarde - Mustard Sauce

Add 2 tablespoonfuls of French mustard to 1 pint of German or Dutch Sauce.

Sauce Fleurette - Fleurette Sauce

Reduce 1 pint of Bechamel sauce with 1 gill of cream. Season and finish with 2 ounces of butter. Fine herbs may be added.

Note. - The French call the first skimming of the milk fleurette, which denotes cream.

Sauce Venitienne - Venetian Sauce

Reduce 2 tablespoonfuls of tarragon vinegar with 1 chopped shallot, then add 1 gill of fish stock and reduce to half the amount; incorporate 2 gills of veloute sauce and reduce to good consistency with 1/2 gill of thick cream; finish with 4 ounces of Venetian butter without allowing it to boil.

Sauce Vin Blanc - White-wine Sauce

Reduce 1 gill of dry white wine with a good handful of fresh mushroom peelings, 2 gills of fish stock and 1 pint of veloute. Bind with 4 egg yolks and 1 gill of cream; strain; season to taste, and finish with 8 ounces of butter and the juice of I lemon.