Sauce Poulette

Beat up six yolks of eggs with two spoonfuls of cream, the juice of one lemon, and half a pint of bechamel or white sauce. Heat all together, add some shred sorrel; season with salt and a little cayenne. Good for boiled fowls and chickens.

Sauce Piquante

Boil a tablespoonful of chopped onion, parsley, and mushroom together in a little butter for five minutes; add a quarter of a pint of cullis, two tablespoonfuls of vinegar, and season with salt and cayenne. Let it boil one minute, and serve with cutlets, broiled fowl. etc.

Sauce A La Dusselle

Put a little butter into a stew-pan with an equal quantity of rasped bacon, some fine herbs, parsley, a little shallot, and some mushrooms, all minced fine; season with pepper and salt, and stew over a slow fire. Beat the yolks of four eggs with the juice of a lemon, and when the herbs are just done pour them in to thicken the sauce, which it will not do if the herbs are too much stewed. This is used for cotelettes a la Maintenon, sweetbreads, fat livers, etc.

Sauce A La Maitre D'hotel

Chop six shallots, one teaspoonful of parsley, one of fennel, and a dozen mushrooms fine. Let them boil together for five minutes in two ounces of butter; add half a pint of cullis, boil ten minutes more; season with salt and pepper and the squeeze of a lemon. If for a white Maitre d'Hotel, use the same quantity of bechamel instead of cullis.

Maitre D'hotel Maigre

Is nothing more than melted butter with a little chopped parsley, and a little shallot if liked, seasoned with salt, pepper, and lemon-juice.

Truffle-Sauce

Pare eighteen truffles and slice them, boil them together in two ounces of butter till tender, add half a pint of bechamel or cullis, according as you wish your sauce white or brown; season with salt and the squeeze of a lemon. Mushroom-sauce may be made in the same way.

Italian Sauce

Chop four cloves of garlic, six shallots, five mushrooms, and a teacupful of parsley fine; add two tablespoonfuls of sweet oil, and boil them together for five minutes; add half a pint of cullis (or bechamel if for white sauce), and a glass of white wine; season with pepper and salt. The wine may be omitted.

Tomato-Sauce

Remove the seeds from a dozen tomatoes; put them in a stew-pan, with an onion, a few pieces of ham, a clove, and a sprig of thyme. When quite boiled down, rub them through a tammy; and to the puree add a few spoonfuls of cullis, a little salt and pepper, and boil it for twenty minutes.

Tomato-Sauce To Keep

Take tomatoes when quite ripe, bake them till tender, skin them, and rub them through a sieve; to every pound of tomatoes add one quart of chili vinegar, a quarter of an ounce of white pepper, half an ounce of salt, one ounce of garlic, and one of shallot, with the juice of three lemons. Boil the whole together till it becomes the consistency of thick cream; strain it through a very fine sieve; let it stand till cold, and bottle it for use in wide-mouthed bottles. This is excellent for fish, cutlets, etc., and may be used merely heated up, or a few spoonfuls of cullis added to a sufficiency of it.