Onion Sauce, White And Brown

Into a Bechamel sauce simmer minced onions till tender. Into equal quantities of Madeira and Espagnole sauces simmer till tender some minced fried onions. The white is generally used with boiled mutton, and the brown with roast and braised mutton.

Orange Sauce

Into a brown poultry thickened and strained gravy, simmer till tender some shredded orange peel and finish with the juice of an orange. Used with roast and braised ducks.

Oyster Sauce

Into a sauce Poulette, work some scalded and cut up oysters, also some of the scalded and strained oyster liquor. Used with boiled white flesh fish, boiled capon, boiled chicken and boiled turkey.

Parsley Sauce

Into a butter sauce, work some chopped parsley. Used with plain boiled fish, boiled chicken, calf's head; dipping cutlets of meat and fowl in before breading; also for mixing in with foods in preparing various entrees.

Pascaline Sauce

Take some thin white Italian sauce and raw egg yolks with the juice of a lemon, simmer till creamy, strain, add some chopped and blanched parsley. Used with boiled poultry, sweetbreads, for reheating entrees of the same, calf's head, calf brains, pigs feet, turkey wings, grenadins of veal.

Perigueux Sauce

Into a Madeira sauce work some minced and fried shallots, a little meat glaze, anchovy butter, sliced truffles and l62

Madeira wine. Used with fillets of beef, sweetbreads, croquettes of poultry and game, stuffed pheasant legs, quenelles of turtle, cromeskies of veal, braised small game birds, roast black game, boudins of poultry, carp stewed in wine and drained, fried fillets of hare and rabbit, roast turkey, roast pheasant, larded and roasted pork, veal cutlets, filleted woodcock.

Piquante Sauce

Minced pickles, shallots, olives, capers, a spoonful each of lemon juice and caper vinegar, mixed into a Madeira sauce, simmered for a few minutes and served with boiled beef, pigs feet, calf's head, boiled tongue, calf's liver, carbonade of mutton, fried or broiled young pigeons, pork chops and pork tenderloin, braised venison, venison rissoles, broiled and fried tripe, antelope, bear, venison and buffalo steaks.

Portuguese Sauce

Reduce with half a pint of sherry wine, a bay leaf, thyme, mace, peppercorns, cloves, for ten minutes, then add half a pint of Espagnole and half that quantity of consomme let the whole boil slowly till of the required consistency, skim, then strain and use with braised fillet of beef.

Poivrade Sauce

Fry together with butter of a light brown color a diced carrot, diced onion and a head of celery, a slice of lean ham diced, some thyme, parsley, blade of mace, bay leaf, and a few bruised peppercorns; then moisten with half a pint of sherry and the same of white vinegar. Reduce to half its volume. then add a ladle of Espagnole and a little consomme; boil up, skim, strain, and use with braised mutton, braised roebuck, cannelons of ox-palates, saute of rabbits and hares, roast young rabbit, broiled legs and saddles of rabbit; legs and saddles of cooked rabbit, cooled, then breaded and fried; larded fillets of venison, venison chops and braised venison.

Another way of making POIVRADE SAUCE is to take equal quantities of Espagnole and tomato sauces, work in some minced shallots, a bunch of parsley, bay leaves, a tablespoon of white pepper to each quart, along with two ounces of butter and two tablespoonfuls of vinegar; reduce to half its volume, strain, then finish with a little Harvey sauce, port wine and red currant jelly.