Cucumber Sauce

Having pared the cucumbers, cut them into quarters, cutting out all the seeds, and dividing each quarter into four pieces: take as many small onions as pieces of cucumbers, and put them together with the cucumber into vinegar, salt, and water, for two hours : drain them, and put into a stew pan with as much stock as will cover them, boiling them down to a glaze; add coulis sufficient to make the quantity of sauce.

Eschalot Sauce

Having shred six eschalots, put them into a stewpan with a little stock, letting them simmer till tender; add a little couiis, and season with lemon juice, and a dust of sugar.

Puree Of Potatoes

Having pared some mealy potatoes, boil them in stock, and rub them through a tamis, adding some tournay, and a little salt.

Tarragon Sauce

Is made in the same manner as chervil sauce.

Turnip Sauce

Having pared four turnips, sweat them with a little water till they are done; rub them through a tamis, and add a small quantity of benshamelle.

Sorrel Sauce

Having chopped four large handfuls of picked sorrel, put it into a stewpan with a small piece of butter, a slice of ham, and two onions shred: let these gently simmer in the juice of the sorrel for ten minutes ; add a gill of stock, and simmer half an hour longer: rub all through a tamis, add a little coulis to it, and season with cayenne, salt, and lemon juice.

Haricot Roots

Having scooped an equal quantity of turnips and carrots, peel as many button onions: put on the carrots to boil in stock, a quarter of an hour before the onions and turnips, and having boiled them to a glaze, add a sufficient quantity of coulis, for the sauce required.

Salad Sauce

Take the yolks of two eggs boiled hard, a dessert spoonful of Parmesan cheese, a tea-spoonful of made mustard, a dessert spoonful of tarrogan vinegar, and a spoonful of ketchup : when well mixed together, add four spoonsful of salad oil, and having made it unite with the former ingredients, add one spoonful of elder vinegar.

Or, take the yolks of two raw eggs, add a salt-spoonful of powdered lump sugar, mix together, and add by degrees four spoonsful of salad oil, mixing it very well the whole time : to these put best vinegar and salt, to the palate.

Brown Braise

Cut some beef suet, and trimmings of any kind of meat, and put them into a stewpan with four onions, a faggot of thyme, parsley, basil, and marjoram ; two blades of mace, a carrot cut in slices, six heads of celery, a few bay-leaver, a bit of butter, and a little stock : set it over the fire, and draw down for half an haur, fill it up with second stock, and add a little white wine to it.

White Braise

Take part of the udder of veal, and having put it into cold water, make it boil; take it out, put it into cold water for a few minutes, take it out and cut into small pieces, putting them into a stewpan with a bit of butter, onions, a faggot of thyme and parsley, a pared lemon cut in thin slices, a few blades of mace, and a spoonful of water: set over a very gentle fire, stirring for a few minutes ; then add a little white stock.

Forcemeat hot, or Farce. Take veal free from sinews and gristle, cut it into small pieces; as much fat of ham, or bacon ; half as much marrow, or beef suet; put these into a stewpan with a little bit of butter in the bottom, season with parsley, thyme, mushrooms, truffles, and eschalots all very finely shred, cayenne, white pepper, and salt; put if over the fire, add a little grated nut-meg, and stir with a wooden spoon till the juice of the meat begins to draw; let it simmer very gently for ten minutes; put it to cool, and when cold, beat the whole in a marble mortar till very fine.