Ste Menehould Sauce

Make a cream sauce and boil in it some minced onions till tender, strain, then add some chopped parsley and minced mushrooms, simmer for ten minutes, skim, then use with boiled pigs' feet, boiled calf's bead and feet, calf's brains and ears, salt pigs' head, ox piths and ox palates.

Scallop Sauce

Into a good butter sauce, work some cut cooked scallops and their strained and skimmed liquor. Used with plain boiled fish.

Shallot Sauce

Into a sauce made from the residue of roasting poultry, game or suckling pig, work some butter and minced shallots that have been stewed in sherry wine, and use with the meats mentioned.

Sicilian Sauce

Take some veal stock and boil in it a ham knuckle, a head of celery, a clove of crushed garlic, the peel of a lemon, a few cloves and crushed coriander seeds with a bay leaf; reduce to one half, add a little roux and white wine, strain, skim, and use with roast or boiled poultry.

Shrimp Sauce

Into a good butter sauce, work some cut shrimps, lemon juice, cayenne pepper and anchovy essence. Used with boiled fish, fish croquettes, and many fish entrees.

Sorrel Sauce

Into a Veloute sauce work a puree of sorrel. Used with boiled beef.

Soubise Sauce

Boiled onion pulp worked into a Supreme sauce. Used with boiled mutton... roast and braised black game and grouse... boudins of poultry... braised legs and necks of mutton... larded and braised pheasants and partridges... larded and roast neck of pork... larded and braised sweetbreads.

Supreme Sauce

Make a rich Veloute sauce with reduced chicken liquor, then finish with pure cream. Used with delicate entees such as boudins of breasts of chicken, lamb sweetbreads, and delicate white fleshed fish... sauteed fillets of chicken, garnished with scallops of tongue... boiled capon... boiled prairie hen... sweetbread and chicken patties, and vol-au-vents.

Sultana Sauce

Into a good game sauce, work some seedless raisins, simmer till tender, finish with port wine and use with roast game in general.

Tart Are Sauce

Into a mayonnaise sauce work some finely chopped parsley, gherkins, chives, capers and shallots. Used with breaded and fried fillets of chicken and capon... frog legs... sweetbreads... eels cut in finger lengths... broiled salmon steak... fried calf brains... fried tripe... fried butter fish.

Toulouse Sauce

One pint of Hollandaise sauce, half cup of white wine, half cup of minced mushrooms, little chicken glaze, mix together, then bring to the simmer, without breaking or curdling. Used with boiled and stewed poultry... sweetbreads.

Tomato Sauce

Take equal quantities of good stock and tomatoes, a veal and a ham shank, a few herbs, sliced vegetables, and bay leaves; two or three cloves of garlic are optional; boil all till vegetables are done, thicken with roux, strain, add a little sugar. Used with broiled steaks, chops, veal and pork chops, pork tenderloin... fried sweetbreads and lamb fries... broiled calf kidneys... fried chicken breaded or in batter... epigramme of sweetbreads... quenelles of turkey... grenadins of veal... fried or broiled tripe... hamburger steaks... fried or broiled pigs' feet... fried ciscoes... codfish steaks... fried haddock and halibut... filleted pike and muskal-longe... fried smelts... broiled weakfish, whitefish and trout... broiled and fried oysters... venison chops and steaks, etc. etc., and is used in conjunction with other sauces.