Palestine Sauce Bourgeoise

Peel and cut a dozen Jerusalem artichokes into round balls, put them into a stewpan, and toss them over the fire with a little butter and sugar until well covered. Mix with the artichokes one-half tablespoonful of flour, then stir in slowly three teacupfuls of white sauce. Boil the artichokes very gently until quite tender, season the sauce with a small quantity of salt, thicken it with a liaison of eggs, and stir it briskly by the side of the fire, but do not boil it again. It is then ready for serving.

Papillote Sauce

Chop fine two onions, put them into a stewpan, with one-half ounce of scraped fat of bacon, and stir over the fire for five minutes; then pour in one pint of brown sauce. When boiling put in with the sauce one tablespoonful of chopped parsley and mushrooms, a small quantity of scraped garlic, a lump of sugar, a little nutmeg, and pepper and salt to taste. Stir the sauce and boil it till reduced to a creamy thickness; then take it off the fire and leave it till cold. This sauce is generally used for cutlets Maintenon.

Perigueux Sauce

Peel and chop four truffles, put them into a stewpan with one wineglassful of sherry and boil for a minute; then pour in one pint of half-glaze, add a little salt and a teaspoonful of sugar. Stir the sauce over the fire till boiling, then serve it.

(2) Put into a saucepan one and one-half pints of thin Spanish sauce, one-half pint each of essence of mushrooms and essence of truffles. Boil the sauce till thickly reduced, then strain it through a fine hair-sieve, mix with it about two tablespoonfuls of chopped truffles that have been cooked in a little Madeira, and serve.

Poivrade Sauce

Put in a stewpan half a dozen scallions, a little thyme, a good bunch of parsley, two bay leaves, a dessertspoonful of white pepper, two tablespoonfuls of vinegar and two ounces of butter, and let all stew together till nearly all the liquor has evaporated; then add one teacupful of stock and two teacupfuls of Spanish sauce. Boil this till it is reduced one-half, and serve.

Poulette Sauce

Put one ounce of flour and a trifle more than one ounce of butter into a stewpan and stir it over the fire for three or four minutes; then pour in gradually one pint of broth and keep on stirring for fifteen minutes. Thicken the sauce with a liaison of yolks of eggs and a small lump of butter, strain it through a fine hair-sieve, season to suit the taste, and serve.

Princess Sauce

Put eighteen chicken quenelles, two truffles cut into slices and one blanched chicken liver cut into dice into a saucepan over the fire with one wineglassful of white wine and permit it to reduce for three or four minutes; then add one tablespoonful of meat-glaze, let it come to a boil and add one pint of good allemande sauce. Toss well together, but do not allow it to cook, and serve it very hot.

Provincial Sauce

Put into a saucepan two tablespoonfuls each of finely-chopped shallots and mushrooms, two cloves of garlic cut into halves, a bunch of sweet herbs and one-half teacupful of salad oil; season to taste with pepper and salt and stir the whole over the fire for a few minutes; then pour in by degrees in equal quantities some broth and white wine. When boiling move the saucepan to the edge of the fire and let the contents simmer gently for half an hour. Remove the bunch of sweet herbs, and serve the sauce.