Admiral Sauce

Into a good butter sauce made with white seasoned fish stock, work some pounded anchovies, minced fried shallots, chopped capers, and a little grated lemon rind... Serve with bluefish saute... boiled pickerel... pike or muskallonge... boiled sheephead... boiled weakfish... Mackinaw trout.

Albert Sauce

Into a good butter sauce made from veal or other white stock, work some grated horseradish, minced fried shallots, chopped parsley, tarragon vinegar; boil up again, then strain, then finish with a liaison of egg yolks, a pinch of mustard and chopped parsley. Serve with braised fillet of beef, any braised beef... It is also used to poach eggs in when an addition of curry is given to it for "Eggs Indienne style". See eggs.

Allemande Sauce

Into a good Veloute sauce, work some lemon juice, a little mushroom catsup, cayenne, butter, yolks of eggs, a grating of nutmeg, then strain. It should be yellow, and smooth as velvet. Serve with boiled pig's feet... braised eels... fried carp

... paupiettes of sole... boiled codfish.. fried haddock... fried fillets of mackerel.. baked perch... baked shad... baked trout.

.. boiled chicken... boiled pheasant... fried pike. It is also the foundation of many other sauces, fish especially.

Almond Sauce

A sweet custard sauce containing pounded and shredded almonds, also a dash of ratafia. Served with fig fritters... almond custard fritters, etc.

Anchovy Sauce

Anchovy butter worked into a good Espagnole sauce. Used for broiled steaks, baked fish, and as a filler for steak and oyster pie.

Anchovy Sauce

Into a well made butter sauce work in the juice of a lemon, a dash of cayenne pepper, some pounded anchovies or anchovy essence. Used for boiled fish such as: boiled bass, cod, plaice, haddock, halibut, her-ring, kingfish, pike, rockfish, weakfish, and shed roe.

Andalusian Sauce

Into a rich tomate sauce, work some grated lean cooked ham, and a little minced (fried) garlic. Used with braised meats, such as larded tenderloin of beef, fri-candeau of veal, legs or saddles of mutton, and haunch of venison.

Apricot Sauce

A syrup sauce containing apricot marmalade and a flavoring of Catawba wine. Used for timbale of apples, charJotte of apples, apple puddings, apple fritters.

Avignon Sauce

Equal quantities of a Sou-bise puree and a good Bechamel sauce combined together with the addition of a little crushed garlic, Parmesan cheese and olive oil; bring it to the boil, then thicken with a liaison of egg yolks, strain and use for boiled legs of mutton, boiled fowls and capons, stewed partridge, boiled pheasant, boiled salt leg of pork, fried sweetbreads, chicken croquettes, sweetbread croquettes.

Aurora Sauce

Into some reduced Espag-nole sauce work enough lobster butter to give the sauce an orange color... Or work lobster butter into a Bechamel sauce... Or take two parts Bechamel and one part tomato sauce, adding also a little mushroom catsup and lobster butter. In either of these combinations add the juice of a lemon, a dash of cayenne pepper and tarragon vinegar. Used for baked carp, boiled cod steak, baked fillets of soles, halibut steak saute, salmon steak saute, fillets of trout saute, boiled trout; also used in preparing "eggs a l'Aurore" (see Eggs).