Lyonnaise Sauce

Into a combined sauce of two-thirds tomato and one-third Espagnole, add rings of onions that have been lightly fried with butter and then drained. Used with sauteed fillets of fowls, broiled pork cutlets, roast leg or sparerib of pork, sauteed legs or saddles of rabbit.

Lobster Sauce

Into a butter sauce work some lobster roe, pieces of lobster meat, lemon juice and a dash of cayenne. Used with croquettes of lobster, boiled haddock, cod, pike, whitefish, pickerel, plaice, saute of red snapper, lobster cutlets, croquettes of shad roe.

Madeira Sauce

Powdered sugar, Madeira wine, yolks of eggs and grated lemon rind beaten together over fire till thick. Used with puddings and sweet entrees.

Madeira Sauce

Equal quantities of Espagnole and tomato sauces well flavored with Madeira wine. Used with steaks, cutlets, ten-loin of beef, broiled liver, fried chicken,broiled calf kidneys, braised fillets of hare, partridge, roast pigeon, roast prairie chicken, brochette or epigramme of rabbit, cutlets, croquettes and rissoles of rabbit, glazed sweetbreads, broiled turtle steaks, braised turtle fins, broiled veal cutlets, kromeskies of veal, broiled venison steak.

Maitre D'Hotel Sauce

Into melted butter add lemon juice, chopped parsley and a little grated nutmeg. Used with broiled steaks, fried calf brains, broiled boneless pigs feet, broiled snipe, broiled sweetbreads, brochette of fowl and turkey, broiled woodcock and partridge, artichoke bottoms, broiled soft shell crabs, broiled frog legs, broiled lobster, broiled fresh mushrooms, broiled oysters; broiled fish such as sea bass, blackfish, fillets of striped bass, bluefish, cisco, haddock, finnan haddie, halibut, herring, kingfish, Spanish mackerel, fresh mackerel, salt mackerel, gray mullet, fillets of pike and pickerel, smelts, salmon trout, brook trout and whitefish, shad.

Matelote Sauce

Into a butter sauce work some boiled button onions, scalded mussels and oysters, a flavor of garlic, essence of anchovies, lemon juice and a dash of cayenne. Used with boiled carp, crimped codfish, conger eel, skate, sturgeon, bluefish, baked codfish and boiled red snapper.

Matelote Sauce

Equal quantities of veal broth and white wine, some tarragon, parsley, bay leaves, pepper and salt; boil ten minutes, add a little Veloute sauce and strain. Used with veal entrees, roast veal and boiled calf brains.

Maintenon Sauce

Braise some ham trimmings, chopped shallots, parsley and mushrooms with a little sugar and lemon juice; take out the ham, add some Veloute sauce, reduce, finish with a liaison of egg yolks, then strain. Used with croquettes of white fleshed meats and fowls, boudins of white meat, etc., and for heating pieces of cooked white meat, etc., for developing into entrees.

Mayonnaise Sauce

Take raw yolks of eggs, beat in a little olive oil; when it becomes like butter, add some salt, then a little more oil, then dry mustard and cayenne; then alternately oil, vinegar and lemon juice, till thick enough to spread. Used with salads, cold fish, and with aspic jelly to make aspic mayonnaise.