Sherry, sugar and yolks whipped over fire, cream added.
(1) Chopped parsley in butter sauce. (2) Parsley juice and puree in butter sauce.
Brown; espagnole with addition of water of boiled peppercorns and vinegar.
Brown, truffle. (See Perigeux).
A green ravigote of chopped parsley, chervil, tarragon, mustard, oil, lemon juice, salt, stirred together.
Prunes cooked in wine with cinnamon, mixed with espagnole.
White sauce with thick, sour cream added, horse-radish, lemon juice, and chopped fennel; for steaks, etc., in Polish style.
Broth thickened with brown roux, tomato catsup, essence of anchovy.
Brown, for game, etc.; same as bourguignone, with port wine.
Butter, yolk of eggs and lemon juice.
Butter sauce tinted with lobster coral and prawns. Provencale Both white and brown. (1) White sauce with wine, tomatoes, garlic, mushrooms and capers. (2) Espagnole with tomatoes, onions, garlic," mushrooms.
Pudding Sauce, Careme's
This appears under several different names; it is Madeira, sugar and yolks whipped to froth over the fire; allowed approach the boiling point, but not boil.
Sweet; butter sauce with lemon, yolks, sherry and brandy added; whipped over the fire.
The name rulates to the mixture of green herbs (see Ravigote) which may be either in oil and vinegar or in mayonnaise.
Name of a Paris restaurateur of Rabelais' time, whose specialty this sauce was; brown; espagnole with fried chopped onions, mustard and glaze or beef extract, onions not strained out.
A sort of mincemeat eaten with fish, being currants, raisins, Italian pignoli nuts (like small almonds), sugar, vinegar and brown sauce.
Sweet. (1) Raspberry juice and sugar added to whipped cream, (2) Raspberry syrup slightly thickened with starch.
Sweet; syrup thickened with starch, flavored with lemon and ratafia liqueur.
Horseradish, cream and vinegar.
Sweet; vanilla yolk-of-egg custard with rum.
Same as salmis sauce.
White game-sauce with onions and wine.
Fish; soft roes cooked, pounded, seasoned, mixed with butter sauce and little vinegar.
Another name for Hol-landaise.
For fowls; puree of chicken, seasonings, bread panada, cream and yolks stirred over fire together.