Bordelaise Sauce, Brown

Into some Espagnole, work some minced fried shallots, and garlic, red wine, cayenne pepper, chopped parsley, lemon juice and slices of beef marrow. Used with broiled steaks and almost any braised red meat... Omit the marrow and add fillets of anchovies and a little anchovy essence, it is then used with braised fish, also baked and broiled fish.

Bressoise Sauce

Into some Madeira sauce, work a puree made of chicken livers, panada, fried minced shallots, grated rind and juice of an orange. Used with roast chicken, chicken croquettes, roast capon, omelet of chicken livers, and quenelles of turkey.

Bretonne Sauce, Hot

Into some Espag-nole, work a puree of fried onions, finish with chopped parsley. Used with roast mutton, braised saddle of mutton, cutlets of mutton, braised ox cheek, and grenadins of pork.

Bretonne Sauce, Cold

A spoonful each of mustard and sugar, with two spoonfuls of grated horseradish, worked into a half pint of tarragon vinegar. Used with cold roast or braised mutton, beef, ox tongue, roast pork, etc.

Caper Sauce

Into a good butter or Veloute sauce, work in some whole capers and a little tarragon vinegar. Used with boiled mutton, boiled fresh ox tongue and boiled pigs feet.

Caper Sauce For Fish

Make a white roux, moisten it with a light consomme, season it with cayenne, grated nutmeg, essence of anchovies, lemon juice, and capers, with a dash of caper vinegar. Used with broiled salmon steak, broiled carp, baked codfish, boiled red mullet, boiled pike, boiled sheephead, boiled red snapper, boiled shad, and braised salmon trout.

Carrot Sauce

Into some Veloute sauce work a puree of young carrots. Very good for boiled beef.

Cardinal Sauce

Into a good Veloute sauce work some lobster butter, a little anchovy essence, lemon juice, cayenne, essence of mushrooms, and lobster roe, or shrimps, rubbed through a tamis. Used with boiled chicken and capon, boudins of lobster, paupiettes of soles, ragout of mullets, fillets of perch, stuffed and braised carp and pike, boiled salmon, fillets of turbot and halibut, fillets of soles and boiled sturgeon.

Cauliflower Sauce

Into a good butter sauce work some small flowerets of white cauliflower. Very good for boiled poultry.

Celery Sauce, White

Into some light Allemande sauce work a puree of celery. Good with boiled turkey and white entrees of turkey wings.

Celery Sauce, Brown

Into a good thickened roast poultry gravy work in some finely cut celery and simmer it till done. Very good with roast poultry, and dry, brown entrees of poultry.

Chasseur Sauce

Into equal parts of Es-pagnole and tomato sauces, work some minced fried onions, sliced mushrooms, chopped parsley and lemon juice. Used with mutton cutlets sautees, sautee of partridge, veal cutlets, roast prairie chicken, roast black game, braised small game birds, venison steak, cutlets of roebuck, roast young rabbit, eggs of rabbit saute, fillets of bare or jackrabbit, and braised larded ribs of beef.