(592). Boar Sauce (Sauce Sanglier)

Grate half a pound of fresh horseradish, then lay it in a bowl with four ounces of cranberry jelly (No. 598), adding a spoonful of mustard, the well chopped peel of one lemon and one orange, two ounces of powdered sugar and one tablespoonful of sweet oil, mix all the ingredients well together and serve.

(597). Chicken And Game Sauce (Sauce Pour Volaille Et Gibier)

This sauce is prepared with some sweet oil, the juice of a lemon, chicken or game gravy, chopped fine herbs, garlic, shallots, salt and pepper.

(598). Cranberry Sauce (Sauce Aux Caneberges)

Wash five pounds of cranberries, lay them in an untinned saucepan on the fire, with one quart of water, let cook slowly while stirring frequently, and when they are done add to them live pounds of sugar; pass them through a coarse colander, put in jars and set the jelly away in a cool closet.

(599). Cumberland Sauce (Sauce A La Cumberland)

Cook in salted water the finely shreded peels of two oranges and two lemons, and when they are tender put them into a vessel with one tablespoonful of mustard, a pinch of ground ginger, a pinch of cayenne pepper, a gill of Madeira wine, the juice of one orange and one lemon, some salt, and two tablespoonfuls of vinegar, and mix in with these ingredients half a pound of currant jelly.

(600). Currant Or Gooseberry Sauce With Sugar (Sauce Aux Groseilles Blanches Ou Vertes Au Sucre)

Pick one pound of white currants from their stalks, or pick off the stems from one pound of gooseberries; blanch either one or the other, and then drain them on a sieve. Have cooked half a pound of sugar to the small crack, lay in the currants, let it boil up once, and then pour it into glasses to serve cold with meats, game or poultry.

(601). Currant Sauce With Orange (Sauce Aux Groseilles A L'Orange)

This is prepared with currant jelly diluted with port wine; add to it the rind of one orange grated on sugar and pressed through a sieve. Peel another orange and after shredding the peel very finely cook it in water, drain and then add it to the sauce, with the juice of the two oranges.

(602). Fine Herbs Sauce And Shallots With Oil (Sauce Aux Fines Herbes, Et Aux Echalotes A I'Huile)

This sauce is prepared with chervil, parsley, chives, and small squares of blanched shallots, also some tarragon leaves. Dilute a little mustard in oil and vinegar, season well, and stir in the above chopped fine herbs. Shallots with fine herbs and oil is made by mixing in with fine herbs, and oil is made by mixing in with one gill of vinegar, some salt, pepper, and two gills of sweet oil, chopped and blanched shallots, chopped tarragon and English mustard.

(603). Green Sauce (Sauce Verte)

Wash some parsley leaves, chervil, tarragon, and burnet; plunge them into boiling water in a copper vessel, and blanch them for three minutes: drain, press out all the liquid, and then pound the herbs in a small mortar with a few chives added; press them through a sieve, and put into the same mortar a few hard boiled egg-yolks and some anchovy fillets; pound them also, and stir in gradually the green puree; dilute the preparation with some oil. vinegar and mustard, and finish the sauce with a spoonful of finely chopped pickled gherkins.