Indienne Sauce

Braise together some ham trimmings, a few anchovies, onions, green apples, thyme and whole peppers, then add curry powder to taste, fill up with Veloute sauce, boil, add the juice of a lemon and a few beaten yolks, beat till creamy, then strain for use with pork chops, pork tenderloin, fried veal chops and cutlets, fried tripe, fried chicken, roast veal, fried calf's head, fried sweetbreads and lamb fries, cannelons of ox palates, fried pigs feet, fried saddles of rabbit.

Italian Sauce, White

Into a Veloute sauce, work some minced and fried shallots and mushrooms, chopped parsley and white wine. For ITALIAN SAUCE, BROWN, substitute Espagnole for Veloute, and Madeira for the white wine. Used with calf's head, boiled calf's tongue, broiled calf's liver, fried pigs feet, attereaux of rabbit, broiled tripe, stuffed turkey legs, sauteed artichokes, braised black game and grouse, fried calf's feet, capilotade of chicken, boiled chicken, boudins of salmon, sauteed fillets of haddock, fried larks, rice and reed birds, roast pheasant, croquettes of rabbit, chicken and turkey, fried skate, boiled trout, fillets of turbot and halibut, scallops of veal and ham, breaded pork tenderloin.

Jardiniere Sauce

Take a small column cutter and cut out columns of carrots, white and yellow turnips; slice them quarter inch thick, add some very small button onions; fry all in butter with a little sugar; when brown, add a little stock and simmer till done, then drain them; when drained, place them into a rich Espagnole sauce, adding some cooked green peas, finely cut stringless beans and very small pieces of cauliflower Used with braised beef boudins of partridge,braised calf's liver,braised capon, braised duck, braised neck of mutton, larded and roast leg of lamb, boned and braised leg of mutton, braised ox cheek, boiled salted ox tongue, fricandeau of veal, roast breast of veal, boned, stuffed and braised breast of veal

Jolie-Fille Sauce

Half a pint of panada two small onions sliced, two yolks of hard boiled eggs, one pound of veal or poultry meat, all boiled with one quart of Veloute sauce; when done, rub through the tamis, and bring to the sauce consistency with boiling milk; finish with a little chopped parsley. Used with boiled chicken, boiled capon, boiled turkey, sweetbreads, croquettes of veal, fowl, turkey, sweetbreads, lamb, and boudins of white meat.

Livournaise Sauce

Into a mayonnaise work some pounded anchovies and chopped parsley. Used with cold fish.

Livernaise Sauce

Out of carrots, white and yellow turnips, scoop very small balls steam them till barely done, then drain, and fry with a little butter and sugar to glaze them; then add them to equal parts of Espagnole and tomato sauces; simmer till done. Used with sauteed cutlets of veal, mutton, fricandeaus of veal, braised legs and saddles of mutton, fillets of beef, braised fowls and capon.