This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The preceding with whole red currants added.
Devil sauce; grill sauce.
Cream sauce with cooked lean ham in small squares, and butter.
Butter sauce with chopped hard eggs.
Custard with sherry whipped over a slow fire tilj thick.
Whole birds or rabbits, etc., or the bones only browned, then stewed and the liquor seasoned and thickened. (See Fume).
Like parsley sauce, tarragon instead of parsley, and little tarragon vinegar.
White, containing onion, capers, ham cut fine, wine, broth, butter, flour, parsley.
Cream-colored with yolks, shallots, parsley, white wine in butter sauce.
Brown sauce with chopped mushrooms, shallots and parsley.
See Flemish Sauce.
Fish. Like parsley sauce with chopped fennel instead of parsley.
Thickened rich milk.
Sweet. Whip sauce of yolks, sugar and wine.
Pickle sauce, brown. Poivrade sauce with sliced pickled Gherkins.
Stewed liver and gizzards divested of the hard lining, cut up in gravy.
For boiled mackerel. Berries stewed, passed through a seive, mixed with white sauce.