Diable Sauce

Another way of making is to take one-third stock and two-thirds of good Espagnole, and work into them some Worcestershire sauce, cayenne pepper and made mustard, then simmer and strain.

Diplomate Sauce

Into a good Bechamel sauce, work some crayfish butter and a little court-bouillon. Good for most boiled white fleshed fish.

Duchesse Sauce

Into a pint of tomato sauce work in half a pint of lean cooked ham in small dice, half a cupful of white wine, a little glaze, bring to the boil, remove from the fire, and then beat in a half pint of Hollandaise sauce. Used with pork, veal and mutton chops. plain macaroni, Vienna steaks, pork tenderloin and spareribs, ham croquettes, fried tripe, epi-gramme of sweetbreads, braised breast of veal, roulade of mutton, fried boneless pigs feet breaded, rechauffe of mutton, fried chicken

D'Uxelles Sauce

Into a Veloute sauce, work some white wine, minced mushrooms, grated tongue and chopped parsley... Or else use Bechamel sauce and work in minced parsley, shallots, mushrooms and grated ham. It is used for coating cutlets prior to their being breaded and fried.

Egg Sauce

Into a butter sauce, work in some chopped hard boiled eggs and the juice of a lemon. Useful for all kinds of plain boiled fish.

Espagnole Sauce

Two pounds of good cooking butter placed in the bottom of a large sautoir; into it then place, chopped in good sized pieces, two ham knuckles, three shins of veal, a shin of beef, and let them fry brown; then add slices of carrots, onions, turnips, celery, parsiey, thyme, marjoram, savory, bay leaves, cloves, allspice, peppers; when browned, add sufficient flour to form a roux. Let the flour brown also Then moisten gradually with a rich clear brown stock; boil up and skim, then add plenty of tomatoes; boil and skim again, then add two or three chickens (old ones, useful for salad afterward) or roast fowl carcasses; simmer slowly for several hours, then strain off into a clean sautoir; then add a gallon of consomme, and reduce rapidly till of a good consistency; strain off again and finish with good sherry wine. This is one of the grand stock sauces which form the basis of most of the brown sauces used. YOU CANNOT BE TOO PARTICULAR IN ITS PREPARATION, FOR IF THE FIRST PROCESS IS NOT SUCCESSFULLY EFFECTED, NO SUBSEQUENT CARE WILL REMEDY THE MISCHIEF.

Fine Herbs Sauce

Saute together with butter some minced parsley, shallots and mushrooms, season with a little pepper and nutmeg; after about five minutes, pour off the waste butter, and add a ladle of good Espagnole if for brown, or a ladle of good Veloute sauce if for white. Used with scallops of mutton, scallops of hare and rabbit, fried reed and rice birds, saute of soles, brook trout baked in cases of paper spread with the sauce, roulade of beef, stuffed calf's heart, roulade of veal, veal chops and cutlets, broiled steaks, brains, sweetbreads, lamb fries.