This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Cream-colored. (See Anchovy).
Sweet; marmalade diluted with wine and sugar.
Thick sauce for a boiled chicken. "Pound the following ingredients in a mortar: Aniseed, dried mint, and lazar root (similar to assafoetida); cover them with vinegar; add. dates, pour in liquamen, oil, and a small quantity of mustard seeds; reduce all to a proper thickness with port wine warmed; pour this over the chicken, which should previously have been boiled in aniseed water".
Reddish or orange color. (See Aurora)
Yellow, buttery, with chopped green. (See Bearnaise).
White; cream sauce. (See Bechamel).
Fried butter, brown, with vinegar added.
Brown orange sauce; juice and shredded rinds in espagnole and essence of game.
Butter sauce made with stock instead of water.
Cream-colored with fine herbs mince in it, lemon juice and white wine.
White; bread panada diluted with broth, horseradish and butter.
Butter sauce with shallots, white wine, parsley.
Same as Bohemian.
Brown gravy with mustard and tarragon vinegar.
Cold; mayonnaise with extra vinegar and sugar.
White; bread panada in milk, onion, butter, flavoring of white wine.
Of Bresse, noted for fat chickens; brown; chicken livers and shallots fried, brown gravy, bread-crumbs, orange juice; passed through a seive.
Brown; thin onion puree with chopped parsley. Bretonne.