Tortue Or Turtle Sauce

Equal parts of tomato and espagnole sauces, into which work some sliced mushrooms, garden herbs and sherry wine, the grated rind and juice of a lemon, and a few minced shallots. Used with calf's head.

Trianon Sauce

Equal parts of Bearnaise and reduced tomato sauces carefully blended together. Used with broiled steaks, sweetbreads, calf brains, etc.

Veloute Sauce

Into some strong chicken and veal broth boil a small piece of pickled pork, a small bunch of garden herbs, a few carrots and onions, a little salt, sugar and pepper, simmer slowly till the pork and vegetables are done, then thicken with white roux; simmer gently, taking off the fat and scum as it rises till of a smooth velvet appearance; then strain through a hair sieve. It is used as a basis for other sauces.

Venitienne Sauce

Court-bouillon thickened with white roux, simmered and skimmed; add chopped parsley and lemon juice; finish with a liaison of egg yolks and cream. Used with boiled fish.

Verjuice Sauce

Boil some green grapes in espagnole till soft, then strain. Used with roast ducks.

Verte-Pre Sauce

Into a Veloute or white ravigote sauce work a puree of chives, spinach and tarragon leaves. Used with boiled eels.

Vinaigrette Sauce

Minced shallots, chopped parsley, oil, vinegar and a little salt and cayenne carefully blended together and used with cold pigs' feet and pickled lamb tongues.

Yorkshire Sauce

Into some espagnole, work a little currant jelly, port wine, orange juice and finely shredded boiled orange peel. Used with roast ham.