Groseilles Vertest

French gooseberry sauce. Green berries with butter and bread-crumbs.

Hachee Sauce

Brown, mixed. Containing shallots, mushrooms, gherkins, parsley, capers, vinegar, wine.

Ham Sauce

Brown sauce with ham and small dice and shallots fried together, and lemon juice.

Hanover

Liver sauce for fowls. Poultry livers boiled, pounded, with cream, lemon juice, seasonings; made hot.

Harrogate

Gravy in the roasting pan with shallot, lemon rind and juice, catsup, claret, cayenne.

Hard

Sweet. Powdered sugar and two-thirds as much butter worked together till white and creamy.

Havraise

Strong broth of boiled fish made into white sauce with yolks and cream.

Herb

For boiled calf's head. Chopped parsley, chervil and chives with vinegar enough to cover.

Hessoise

Cold. Horseradish, sugar, bread-crumbs and sour cream.

Hollandaise

Yellow, like mayonnaise in appearance; hot. (See Hollandaise)

Holstein

Same as Havraise.

Horseradish Sauces

See Horseradish.

Homard

Lobster in small pieces, with lobster coral in butter sauce.

Huitres

Oysters in white or brown sauce.

Indienne

Tomato with curry, anchovy, lemon juice.

Italian

Brown or white. Espagnoltor veloute with chopped mushrooms, shallots, parsley, white wine.

Jambon

Brown saute with shredded ham, butter and shallots lightly fried.

Joinville

Fish, orange colored. The fish broth made into butter sauce with yolks, lobster butter and lemon juice.

Jolie Fille

White chicken sauce with hard-boiled yolks, bread-crumbs, butter, parsley.

Kari

Curry sauce, same as Indienne.

Kirschwasser Sauce

Sweet Either cream or syrup flavored with kirsh.

Kitchener's (Dr.) Bottled Sauce

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.

Lemon

Sweet. Either custard or syrup flavored with lemon.

Livournaise

Cold, for fish. Mayonnaise, pounded anchovies and parsley.

Lobster

Butter sauce with anchovy essence and lobster meat.

Lyonnaise

Rings of Bermuda onions lightly fried, added to brown tomato sauce.

M Adeira

Brown; espagnole with tomato sauce and madeira wine.

Madeira, Sweet

Yolks, sugar, wine, lemon rind, stirred over fire till thick.

Maitre D'Hotel

SeeMailre d'Hotel.

Maltaise

Brown; fine herbs mixture, sherry and orange rind in the meat pan gravy.

Marinade

White; thickened broth with onions, parsley, aromatics, vinegar.