Court-Bouillon Sauce

Into a butter sauce that has been made from the stock of boiled fish, add some rings of boiled onions and chopped parsley. Used with boiled codfish, boiled haddock, braised eels, boiled rockfish, boiled plaice, boiled weakfish, boiled redsnap-per, and boiled salmon trout.

Crapaudine Sauce

Take equal quantities of Espagnole and tomato sauces, combine them, then add some minced gherkins, shallots, chives, olives and capers, a little mustard, tarragon vinegar, minced mushrooms and a glass of sherry wine. Used with braised brisket of beef, broiled pork chops, frog legs, boiled calf's head, broiled pigeons, fried saddles of rabbit, calf's liver saute, braised fillets of hare, broiled opossum, braised turtle fins, and venison.

Creole Sauce

Into a good tomato sauce, work in some chopped blanched sweet peppers, minced fried shallots, a little Madeira sauce and Madeira wine. Used with scallops of fillet of beef, ragout of beef, chicken saute, pork rissoles, honeycomb tripe cut in finger lengths and stewed down rich in it, catfish steak saute, tomatoes stuffed with crab meat, fried oysters, timbales of spaghetti, boiled spaghetti with minced ham made hot in it, broiled pork kidneys and lamb fries, pork tenderloins, fried spareribs, veal chops sautees, timbale of calf brains, croquettes of beef, beef sweetbreads sautees, minced mutton cutlets.

Crevette Sauce

Into a cardinal sauce work some pieces of shrimps and anchovies. Used with boiled crimped codfish, boiled plaice and flounders, fillets of Spanish mackerel, boiled trout and whitefish, fried soles.

Cucumber Sauce

Into a good butter sauce work a puree of cucumbers or some slices of cucumber fried with butter. Good for boiled salmon and trout.

Curry Sauce

Into a Veloute sauce, boil ham knuckle for an hour, then remove and work in a liaison of egg yolks beaten with curry powder; simmer, strain. Used with pork chops pork tenderloin, fried veal chops and cutlets, and tripe.

Czarina Sauce

Into some Espagnole work the juice of a lemon, some minced gherkins and seedless raisins, boil till the fruit is soft, then serve with boiled ox tongue.

Curacoa Sauce

A butter syrup sauce containing curacoa. Used with puddings and some sweet entrees in the fritter line.

Custard Sauce

Boiling milk or cream poured to and whipped in to half a pound of sugar and six beaten eggs to each quart of milk; flavored as desired, but generally with nutmeg or vanilla. Used with puddings and sweet entrees.

Cranberry Sauce

Cranberries stewed with sugar till soft, then rubbed through a sieve. Used with roast turkey.

Diable Sauce

Three tablespoonfuls of melted butter, three of meat glaze, one of sugar, half a cupful of mushroom catsup, and the same of white wine, juice of a lemon, and enough cayenne pepper to make it as hot as its name implies; thoroughly incorporate while making it hot, but do not allow it to boil. Used with broiled steaks, broiled kidneys, broiled ham steaks, broiled live lobster, broiled pork chops and spareribs.