Milanaise Sauce

Into equal quantities of Veloute and Supreme sauces, work some Parmesan cheese. Used with boiled capon, calf's sweetbreads, boiled chicken, boiled leg of lamb, breaded mutton and veal cutlets, quenelles and boudins.

Mint Sauce

Finely chopped green mint and a little grated orange rind placed in a tureen, vinegar brought to the boil with enough sugar to take off the rawness; poured to the chopped mint, etc.; served with roast lamb.

Mushroom Sauce (White)

Into a Veloute or Bechamel sauce work a puree of mushrooms, and some sliced button mushrooms that have been lightly fried with butter; season with lemon juice and cayenne. Used with boiled chicken, capon, pheasant, partridge, sweetbreads, legs and saddles of rabbits, turkey wings, croquettes and rissoles of poultry, sweetbreads, veal, etc.

Mushroom Sauce (Brown)

Into equal quantities 01 Espagnole and tomato sauces, work in some mushroom puree and sliced button mushrooms that have been fried with butter; a little chopped parsley, lemon juice and Madeira wine. Used with roast fillet of beef, braised sirloin of beef, broiled steaks, braised ox and calf tongues, scallops of calf's liver, braised veal, braised fowls, broiled pigeons and young rabbits, cromeskies of sweetbreads, broiled sweetbreads, broiled tripe, braised turkey legs, roulade of veal, stuffed shoulder of veal, fricandeau of veal, venison chops, broiled veal chops and cutlets, broiled chicken, Ham-burgher and Vienna steaks, braised ox heart, stuffed calf's and sheep hearts.,

Nantaise Sauce

Into a white Ravigote sauce, work in some pounded lobster and coral. Used with fillets of fish such as soles, pompano, kingfish, bass, pickerel, red snapper, trout, whitefish, also with carp and shad roes.

Napolitaine Sauce

Into some Espagnole, work a little currant jelly, seedless raisins and port wine. Used with braised capon,braised sweetbreads, braised fresh ox tongue, braised venison, braised turtle fins.

Neapolitan Sauce

Braise some vegetables and bacon with garden herbs; when done, add equal quantities of Espagnole and tomato sauces, some game glaze and Madeira wine, simmer twenty minutes and then strain. Used with braised game chiefly.

Neapolitan Sauce

Into a good Espagnole, work some currant jelly, grated horseradish, grated ham, port wine and Harvey sauce. Used with braised meat.

Niceoise Sauce

Into some cold Veloute sauce work a liaison of hard boiled yolks of eggs rubbed through a sieve and mixed with oil vinegar, mustard, chopped chives and parsley. This is a good cold sauce for cold meats.

Normande Sauce

Equal quantities of court-bouillon and scalded oyster liquor thickened lightly with roux, then with a liaison of egg yolks and cream. Use with eels, filleted sole, plaice, trout, pike, pickerel, whitefish, halibut

Nonpareil Sauce

Into a Hollandaise sauce work some sliced fried button mushrooms, minced truffles, lobster coral, lobster butter and some slices of hard boiled whites of eggs. Used with boiled white flesh fish