Salmis Sauce

½ small carrot

½ small onion

1 stalk of celery

1 tablespoonful of lean ham

1 sprig of thyme

¼ bay leaf

3 tablespoonfuls of butter

1 tablespoonful of Madeira Bones of a bird 1 cup of white wine ½ cup of half-glaze ½ cup of game stock or mushroom liquor

Chop the vegetables fine; add the ham, thyme and bay leaf and let cook in the butter; add the wine and bones and let simmer until the liquid is reduced one-third; add the half-glaze and let simmer half an hour. Press the whole in a strainer to extract all the juice; add the stock or mushroom liquor, and let despumate for an hour. Thin as needed with stock or mushroom liquor.

Chasseur Sauce

3 fresh mushrooms

2 tablespoonfuls of butter

½ teaspoonful of chopped onion

½ cup of white wine

½ cup of half-glaze

¼ cup of tomato puree

1 teaspoonful of chopped parsley

Chop the mushrooms and cook in the butter until browned; add the onion and let cook a minute. Skim out the vegetables from the butter, and add to them the wine and let evaporate one half; add the half-glaze and puree and when hot add the parsley and serve.

Bread Sauce

(Chicken or egg timbales, poached fillets of chicken and roasted birds.)

½ cup of fine stale bread crumbs 1 onion with 6 cloves in it I pint of milk

½ teaspoonful of salt ½ teaspoonful of paprika 2 tablespoonfuls of butter

Cook the bread crumbs with all the ingredients except the butter, in a double boiler, nearly one hour. When ready to serve take out the onion with cloves, add the butter and beat thoroughly. In serving, when the sauce is poured over an article, coarser crumbs than those used in the sauce, which have been browned in butter, are sprinkled over the whole.

Mint Sauce

1 bunch of mint

¼ cup of boiling water

1 or 2 tablespoonfuls of sugar

Juice of 1 lemon or 4 tablespoonfuls of cider vinegar ¼ teaspoonful of salt ¼ teaspoonful of pepper

Wash the mint and shake and dry on a cloth. Pick the leaves from the stems and chop them very fine. Add the boiling water and sugar, cover close and let stand half an hour. Add the acid and condiments and it is ready to serve. Used principally with lamb.

Horseradish Sauce

2 ounces of freshly grated horseradish ½ cup of butter

About 1 tablespoonful of lemon juice

Beat the butter to a cream; gradually beat in the horseradish and then the lemon juice. Press through a fine sieve and keep on ice until ready to use. Spread on hot fillets, noisettes or medallions of beef cooked by broiling. The heat of the meat should melt the butter.