Sorrel Sauce

Mix together one-half pint of green gooseberries well scalded, a little sugar, a glass of white wine, one-fourth of a pint of sorrel sauce, and one ounce of butter. Boil all together, and serve.

Soubise Sauce

Peel three .large onions, cut them into slices, put them in a saucepan with a piece of butter, fry them, but not to color. Mix with the onions one-half pint of veal gravy, and boil until tender. Skim the sauce, pass it through a fine sieve, season it with salt and cayenne pepper, mix in one tablespoonful of hot cream, and serve.

Spanish Sauce, Espagnole

Prepare a brown roux in a saucepan with one-fourth pound of butter, and four teaspoonfuls of flour, by stirring it over the fire in one direction with a wooden spoon until colored'; then leave it in the saucepan until thoroughly colored. Pour in with the roux one pint of, good broth, stirring it gently at the same time until smooth. Let the sauce simmer slowly for about an hour, skimming it often to clear it, then boil it briskly over the fire until reduced a little, and strain it through a fine hair-sieve. Stir the sauce in a basin until nearly cold, then put in a small lump of butter.

Supreme Sauce

Mix with one pint of white sauce three shopped mushrooms, the juice of half a lemon, and one ounce of butter; stir over the fire while boiling for ten minutes. Strain the sauce through a fine hair-sieve, and use it when required.

Tarragon Sauce

Put a few branches of green tarragon and one wineglassful of white wine vinegar into a saucepan, and boil for about ten minutes; then add four tablespoonfuls of veloute sauce, and the yolks of two eggs to thicken. Pass the liquor through a fine hair-sieve or cloth into a basin, add a few leaves of tarragon, blanch them, and cut them up rather small. Flavor with lemon juice, and season to taste with salt and pepper. The sauce is then ready for use and should accompany boiled fowl.

Tartare Sauce

Beat together the yolks of two eggs, one teacupful of oil, and three tablespoonfuls of vinegar; when well beaten, add one tablespoonful of mustard, one teaspoonful of sugar, one tablespoonful of chopped capers, the same quantity of chopped cucumber pickles, the juice of an onion, and one-half saltspoonful of pepper. This sauce can be used with meats served in jelly, also fried and broiled meats and fish.

Toulouse Sauce

Prepare some rather thick Allemande sauce, then mix with it a garnishing of cockscombs, fat livers, kidneys, mushrooms and small quenelles, etc. Stir the sauce until well-mixed, then serve it while hot.

Truffle Sauce

Cut half a dozen large truffles into quarters, put them in a stewpan with two breakfast cupfuls of Spanish sauce and two-thirds of a wineglassful of sherry, and boil it gently at the side of the fire for forty minutes or so. Pour a little veal stock into the sauce now and then as it becomes reduced. Strain the sauce, chop the truffles coarsely, return them to the stewpan with the sauce and stir them over the fire until boiling again. The sauce is then ready for serving.