Sauce Italienne (Brume)

Boil down a gill of any light white wine (French for choice) to half, then stir it into half a pint of rich reduced espagnole, with half an ounce of glaze, and a good spoonful of d'Uxelles mixture and serve.

Sauce Madere

Reduce a gill of sherry or Madeira seasoned with a pinch of coarsely ground black pepper to half; stir together over the fire half a pint of rich espagnole and half a gill of strong veal stock till reduced a third part, then pour it on to the wine, let it boil up and use. Sauce au Champagne is made in the same way, only omitting the pepper. Many people, however, prefer brown sauce as a foundation for this, as hiding the flavour of the wine less. It is served generally with roast or braised ham, fillet of beef, etc. Sauce Malaga is made like the Madere, only using port wine, and adding two or three blanched and minced shallots to the pepper, and stirring in at the last a squeeze of lemon juice and a pat of cayenne butter.

Sauce Mirabeau

Put into a pan a shallot, a few black peppercorns, a bay leaf, and a gill of tarragon vinegar, and reduce it to half; then stir to it another ounce of glaze, a dust of caster sugar, and a full gill of espagnole, just bring this to the boil, then lift it from the fire and work into it 2oz. of butter broken up small, allowing it to just not boil up between adding each piece of butter, so as to ensure the melting of each before the next is added; it is on attention to this point that the flavour of this sauce depends. Finish off with a little finely minced parsley or tarragon, and a dust of coralline pepper. Mirabeau is really a brown form of Bearnaise, and should properly come amongst the butter sauces. It is used with cutlets, fillets of beef, etc. If preferred, light French white wine can be used instead of the vinegar, finishing it off with lemon juice instead of herbs. It is then called Sauce Parisienne and is delicious with noisettes of any meat.

Sauce Perigeux

Fry in butter till lightly coloured 4oz. minced lean ham, two small shallots, the trimmings of four or five truffles, and a pinch of black pepper; moisten it then with half a gill of Madeira or sherry, and reduce this rapidly to half. Pour on to this half a pint of rich espagnole, and half a gill of strong veal stock, and simmer it at the side of the stove for twenty minutes, skimming it carefully; then tammy, and again reduce till it will mask the spoon. Before serving, stir in a spoonful or two of finely sliced truffles cooked in a little sherry.

Sauce Piquante

For this mix a gill of the poivrade sauce, previously given, with half a pint of good espagnole, let them reduce a fourth part together, and use. It may be mentioned that when sauce Poivrade is to be served as a sauce by itself it may be made by the former recipe, only using richly flavoured espagnole instead of brown sauce, and adding a little wine.

Sauce Reform

The original recipe for this was to bring half a pint of poivrade sauce (made with espagnole) to the boil, then to stir into it half a gill of port wine, an ounce of red currant jelly, and a good dash of cayenne, and boil together till reduced to the right consistency. This is the way it was made originally at the Reform Club whose chef invented the dish. Now almost any rich brown sauce, flavoured with. Worcester sauce and currant jelly, is admitted, as long as the Reform garnish is adhered to.