Italian Sauce (White) - Sauce Italienne

Proceed as above directed till the ingredients have simmered a quarter of an hour : add benshamelle to make up the requisite quantity, and let this simmer a minute : strain through a tamis, and season with white pepper, salt, lemon juice, a dust of sugar, and a few drops of garlic vinegar.

German Sauce, Or Sauce Allemande

Put a little minced ham into a stewpan, and a few trim mings of poultry, dressed or undressed; four eschalots, a small clove of garlic, a bay-leaf, two tan-agon-leaves, and a few spoonsful of stock : let it simmer gently for half an hour ; strain through a tamis, return into a clean stewpan, and add a sufficient quantity of coulis to make up the requisite quantity, give it a boil, and season with cayenne, salt, a dust of sugar, and a little lemon juice.

Spanish Sauce - Sauce Espagnole

Slice four large onions, and put them into a stewpan with a little vinegar, half a pint of sherry, two slices of ham shred small, a small clove of garlic, a truffle chopped, two eschalots shred, a bay-leaf, three blades of mace, and half a pint of coulis: boil all slowly for a quarter of an hour, rub through a tamis ; season with cayenne and salt, and squeeze in a little lemon juice.

Flemish Sauce - Sauce Flammande

Boil a sprig of thyme, two eschalots, and a bit of lemon-peel^a few minutes in a gill of stock; strain through a tamis; return into a clean stewpan, adding a sufficient quantity of coulis, season with cayenne, salt, a dust of sugar, and lemon juice; let it boil a minute.

Dutch Sauce - Sauce Hollandoise

Having sliced an onion, put it into a stewpan with a little scraped horse-radish, two anchovies, a little elder vinegar, and a gill of second stock : boil for ten minutes, strain through a tamis ; return into a clean stewpan, and having made a liaison of eggs, add it gradually to the sauce, let it get hot.

Sauce Tcurnay

Cover the bottom of a stewpan with clean skewers, and lay a layer of lean ham upon them; cover them with a fowl cut up, and a pound of lean veal: add a faggot of thyme and parsley, a few onions, three blades of mace, and a pint of veal stock : let these stew, till the stock is nearly reduced, and fill up again with veal stock, letting it boil an hour: strain through a tamis, and when cold, skim off the fat, and return into a clean stewpan with a passing, adding a few mushrooms; let these simmer, put in a pint more veal stock, boil for ten minutes, and strain through a tamis.

Queen's Sauce - Sauce A La Reine

Cut up a fowl, half a pound of lean ham, six eschalots, and three blades of mace: put all these into a stewpan, with half a pint of stock, and let them simmer a quarter of an hour: add three pints of stock, boil for half an hour, and strain through a tamis into a clean stewpan: add a passing and half a pint of cream, boil a few minutes, and again strain through a tamis; season with white pepper and salt.