Ravigot Sauce

Put into a stewpan a gill of stock, adding a small clove of garlic, a little burnet, tarragon, eschalot chopped, mushrooms, truffles and parsley shred fine ; let them simmer a few minutes, and add as much coulis as is requisite for the quantity; rub through a tamis, season with cayenne, salt, a dust of sugar, and lemon juice.

Poivrade Sauce

Shred twelve eschalots, adding to them a gill and a half of vinegar, a spoonful of consume, half a spoonful of essence of anchovy, cayenne and salt: boil, and serve hot if for hot meat; if for cold, boil, and let it get cold.

Piquant Sauce For Hot Poultry Or Meat

Put four shred eschalots into a stewpan, and season with salt, adding half a gill of stock; let it simmer till the stock is consumed, taking care not to burn it: add as much coulis as there is required of sauce, let it boil a few minutes, season with cayenne, salt, a dust of sugar, a few drops of garlic vinegar, and a little lemon juice.

Hash Sauce - Sauce Hachis

Cut a few mushrooms, onions, pickled cucumbers, pickled walnuts having the black skin scraped off, and carrots, into dice; boil them in a little stock, till it comes to a glaze; add the requisite quantity of coulis, and let it boil up.

Robert Sauce

Take a gill of coulis, a bay-leaf, an onion sliced, a blade of mace, a little made mustard, and a gill of Rhenish wine: boil all together a quarter of an hour, strain through a tamis ; re-turn into a clean stewpan, and reduce it till half is consumed.

Sauce Piquant For Cold Meat

Bone two anchovies, and after pounding them in a marble mortar, add two table-spoonsful of salad oil, and a tea-spoonful of made mustard ; mix well together, adding two eschalots and a little parsley shred very fine, season with white pepper, cayenne, salt, and vinegar to the palate.

Russian Sauce For Cold Meat

Take grated horse-radish, four spoonsful; made mustard, two tea-spoonsful; salt, one salt spoonful; sugar, one tea-spoonful ; vinegar, sufficient to cover the ingredients.

Sauce For A Goose

Take a table-spoonful of made mustard, half a tea-spoonful of cayenne, a salt-spoonful of salt, and three spoonsful of port wine; mix well together, heat over a lamp, and pour quite hot into the goose through a slit in the apron.

Hachis Sauce Mellee

Take the breast of a cold roasted or boiled fowl, two eggs boiled hard, pickled cucumbers, capers, eschalots, parsley and lean ham, all chopped small; add to them coulis, and two spoonsful of mushroom ketchup: let them simmer half an hour.

Apple Sauce, For Pork, Geese, Etc

Pare, quarter and core, baking apples; and having put them into a stewpan, add a small stick of cinnamon, a few cloves, a bit of lemon rind, and a small quantity of water; cut a piece of white paper to fit the stewpan, press it down close on the apples, put on the cover, and simmer gently till the apples are tender: take out the peel and spices; add a bit of fresh butter, sugar to the palate, and beat fine with a wooden spoon.