744. Souffle Sauce

Take eight truffles, clean and cut them round, and then cut them in thin slices into a stewpan; set them to stew very gently with a small bit of butter. When well stewed add two table-spoonfuls of consomme, and let it simmer till nearly done, then put in some beche-mel sauce - the quantity must be regulated according to what you want it for. Make it very hot, squeeze in a little lemon juice, it is then ready. If you wish the sauce brown, put in espagnole instead of bechemel sauce.

745. Sorrel Sauce

Wash some sorrel, squeeze it into a stewpan with an onion, four cloves, a piece of fat and lean ham, cover it over and put it over a slow fire; when drawn down rub the sorrel through a fine hair sieve, add cream and a little white sauce, sugar, salt, and pepper.

746. Spinach Sauce

Let your spinach be well washed and picked, and boiled very green, strain it off, and rub it through a wire sieve; add to it bechemel, a piece of butter, half a gill of cream, a little sugar, salt and pepper.

Mix six yolks of eggs with four spoonfuls of sifted sugar and butter mixed together; have a pint of boiling cream which you will mix with your yolks, afterwards put it on the fire and stir it until it is of the consistency of sauce, then add to it a good wine-glass of brandy.

751. Sauce Italienne

Put some lemon thyme, parsley, and mushrooms, shred small and fine, into a stewpan, with a little butter and a clove of garlic, set it on a moderate fire, as soon as the butter begins to fry, pour in a little consomme, and let it stew till pretty thick, then take out the garlic, add some butter sauce and a little lemon juice.

752. Sweet Sauce

Put some cinnamon into a saucepan with as much water as will cover it, set it on the fire, and when it has boiled up once or twice, add two spoonfuls of pounded sugar, a quarter of a pint of white wine, and two bay leaves, give the whole one boil, and then strain it for table.

753. Universal Sauce

Take half a dozen split shalots, a clove of garlic, two bay leaves, basil, thyme, truffles, tarragon leaves, half an ounce of bruised mustard seed, some Seville orange peel, a quarter of an ounce of cloves, the same of mace, double the quantity of long pepper, and two-ounces of salt; put all these ingredients to infuse in the juice of a lemon, half a glass of verjuice, four or five spoonfuls of vinegar, and a pint of white wine, put them into a jar, cover it as closely as possible, set it on hot ashes for twenty-four hours, at the end of that time let it stand to settle, and when clear pour it off, strain, and bottle it.

754. White Sauce

Beat up a quarter of a pound of butter and a tea-spoonful of flour, season with salt and pepper; when well worked up add a dessert-spoonful of vinegar, and a little water, set these on the fire and stir it till thick, be careful not to let it boil.

755. White Fish Sauce

Simmer together an anchovy, a little horseradish scraped, some mace, an onion stuck with cloves, a piece of lemon peel, a glass of white wine, and a quarter of a pint of water; when properly reduced strain it, and then add two spoonfuls of cream, a piece of butter rolled in flour, set it on the fire and keep stirring till it boils; when ready to serve put in a little lemon juice and ketchup.