This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Strong broth of boiled fish made into white sauce with yolks and cream.
Cold. Horseradish, sugar, bread-crumbs and sour cream.
Same as Havraise.
Lobster in small pieces, with lobster coral in butter sauce.
Oysters in white or brown sauce.
Brown or white. Espagnoltor veloute with chopped mushrooms, shallots, parsley, white wine.
Brown saute with shredded ham, butter and shallots lightly fried.
White chicken sauce with hard-boiled yolks, bread-crumbs, butter, parsley.
Curry sauce, same as Indienne.
Sweet Either cream or syrup flavored with kirsh.
Mushroom catsup 1 pt.; claret 1 pt.; walnut or lemon pickle 1/4 pt.; pounded anchovies 4 oz.; fresh lemon peel, horseradish, shallots each 1 oz.; black pepper and allspice each 1/2 oz.; cayenne and braised celery seed each 1 drachm; in a wide-mouthed bottle for 2 weeks, shaken daily, strained, bottled.
Sweet. Either custard or syrup flavored with lemon.
Cold, for fish. Mayonnaise, pounded anchovies and parsley.
Butter sauce with anchovy essence and lobster meat.
Rings of Bermuda onions lightly fried, added to brown tomato sauce.
Brown; espagnole with tomato sauce and madeira wine.
Yolks, sugar, wine, lemon rind, stirred over fire till thick.
Brown; fine herbs mixture, sherry and orange rind in the meat pan gravy.
White; thickened broth with onions, parsley, aromatics, vinegar.