See Chestnut Sauce.
Beef marrow in slices added at last to brown sauce.
For dumplings; brown sugar, vinegar, water, butter and flour boiled, thicker than syrup.
Cold, yellow, salad sauce. (See Mayonnaise).
Sweet; chocolate-flavored Bavaroise made thinner with cream; cold.
Cream sauce with grated Parmesan.
Brown sauce with mustard.
Cold; fine-cut mint, vinegar, water, sugar.
White garlic sauce; boiled garlic passed through a seive, mixed in butter sauce and glaze.
Brown, like mushroom sauce. (See Morels).
Brown; mushrooms stewed in butter, espagnole and tomato sauce added, and wine, lemon juice and parsley.
White, mushrooms chopped, stewed in butter, passed through a seive.
Cold; mustard, oil, tarragon vinegar, shallot, salt, cayenne.
Boiled mussels in Hollandaise; like oyster sauce.
Mustard mixed in butter sauce; for broiled fish.
Cold, light green; pounded lobster mixed with ravigote sauce.
For fish; cream sauce containing shrimp, anchovy, shallots, capers, flavor of garlic, lemon juice, cayenne, mace.
Brown; espagnole with currant jelly, port wine and sultana raisins.
Brown; espagnole, currant jelly, port wine, horseradish, ham and Harvey sauce.
Cold; yellow with green, like remoulade. Made with hard-boiled yolks, raw yolks, mustard, oil, vinegar, chives, parsley.
Yellow, for fish; Hollandaise mixed with lobster-butter, red lobster, mushrooms, hard-boiled whites, and truffles.
Yellow, creamy; fish broth and oyster liquor thickened with roux and yolks. (See Matelote Nonnande).
Four varieties; onions in brown or white sauce; onion purees white or brown.
For ducks; brown sauce with orange juice and shredded peel. (See Bigarade).
Yellow custard with starch or flour, orange juice and rind, and curacao.
For cold meats; lightly fried onions in butter, tomato sauce, chillies, piece of dried haddock in shreds, lemon juice and water, stewed together, used cold.
Sauce poulette with oysters.
Sauce poulette made of fish broth, oyster crabs added.
Maitre d'hotel butter with shallots and beef extract added.