Ravigote Sauce

Take a small teacup and pat in a third each of tarragon vinegar, chili vinegar and Harvey sauce; pour the cupful thus obtained into a small sautoir and boil it down to half the quantity, then add half a pint of butter sauce and a ladlespoon of mixed chopped chives, chervil, parsley and tarragon. Used with boiled poultry and fillets of fish.

Regency Sauce

Braise some ham trimmings, shallots and onions, then add equal quantities of chicken glaze, espagnole and tomato sauces, boil slowly for twenty minutes then strain and use with braised meat, game and poultry.

Regency Sauce

Cut an eel of a pound weight into thin slices and boil gently with a pint of claret, adding cloves, mace, thyme, bay leaf, carrot, mushrooms, an onion and a little salt, for half an hour, then rub the whole through a tamis. Put the essence then into a sautoir and add a ladleful of espagnole; boil, skim, finish by working in some essence of truffles, anchovy butter, nutmeg, lemon juice and a knob of sugar. This sauce is admirably adapted for every sort of colored fleshed fish.

Raifort Sauce

Into a Veloute sauce work some grated horseradish and a little white vinegar. Used with fresh boiled beef, salt beef and fresh boiled ox tongues; also some like it with steaks.

Remoulade Sauce

Pounded hard boiled yolks of eggs rubbed through a sieve, mixed with olive oil, vinegar, dry mustard, minced garlic, chopped parsley and parsley juice. Used with frog legs, cold meat and meat salads.

Reform Sauce

Another form or name of Poivrade sauce, (which see).

Richelieu Sauce

Into a white game sauce, work some minced fried onions and a little white wine. Used with game birds.

Roe Sauce

Into a butter sauce, work a puree of fish roes, using the soft roe or milt. Used with plain boiled fish.

Royal Sauce

Into a Veloute sauce, work a puree of chicken and bread panada; finish with a liaison of egg yolks and cream. Used with boiled capon, boiled chicken, sweetbreads, boiled turkey, boiled partridge, pheasant, cushion of veal.

Robert Sauce

Minced fried onions, dry mustard, a little meat glaze and white wine mixed into espagnole or other brown sauce. Used with roast pork, broiled or fried pork tenderloins, pork chops, and many entrees of pork.

Russian Sauce

Into a Veloute sauce work some grated horseradish and vinegar, then work in a liaison of egg yolks and cream... (2) Into a Veloute sauce work some grated horseradish, vinegar, sugar, white wine, then some lightly fried grated ham, minced shallots and garden herbs. Used with boiled beef and tongues... (3) Made mustard, tarragon vinegar, salt, pepper, sugar, and grated horseradish stirred together. Used with cold meat.

Sage Sauce

Good for roast pork and goose. Make a brown gravy in the pan with the residue of the roasting, add some chopped sage leaves, simmer for 15 minutes, then strain and skim.