Prussian Sauce

Mix together in a saucepan a scant pint of hot bechamel sauce, a teaspoonful of powdered sugar, half a teaspoonful of red pepper, about three tablespoonfuls of horseradish well grated, and a couple of spoonfuls of raw cream, and let it boil for four or five minutes, stirring the while, and it is ready for use.

Queen's Sauce

Put one pint of rich gravy into a saucepan with a quantity of breadcrumbs and let them simmer until quite thick. Chop the meat from the breast of a cold fowl, and pound it with the yolks of two hard-boiled eggs and a few sweet almonds. Add the pounded mixture to the sauce, season with pepper and salt, and stir it until hot without permitting it to boil. It is then ready for serving.

Regency Sauce

Cut half a pound of raw lean ham into slices, and place them in a saucepan, with two shallots, two onions, and a quarter of a pound of good butter, and stir over the fire for a few minutes, but without browning; then add a pint of essence of chicken and half a pint of Spanish sauce; boil until of a thick, creamy consistence; strain through a napkin, and serve when desired.

Remoulade Sauce

Mix together in a basin two tablespoonfuls each of chopped anchovies that have been preserved in oil and capers, and add a tablespoonful of chopped parsley, one teaspoonful of dry mustard, and salt and pepper to taste. Mix the above ingredients with salad oil and a few drops of malt vinegar; one pinch of scraped garlic may be added if desired. The sauce is then ready for serving.

Robert Sauce

Chop a peeled onion into one-fourth inch dice, and fry these in one tablespoonful of butter until browned; then add a teacupful of vinegar, and boil swiftly until the liquid has nearly evaporated. Then stir in one and one-half breakfast cupfuls of any cold brown gravy, or stir in first one tablespoonful of dry flour, and let it brown, and then mix in one and one-half breakfast cupfuls of boiling water. Season the sauce highly with pepper and salt, and simmer it slowly for fifteen minutes. Just prior to using it, stir in one dessertspoonful of mustard.

Royal Sauce

Put four ounces of fresh butter and the yolks of three fresh eggs into a saucepan and stir them over the fire until the yolks commence to thicken, but do not allow them to cook hard. Take the sauce off the fire and stir in by degrees two tablespoonfuls of tarragon vinegar, two tablespoonfuls of Indian soy, one finely-chopped green gherkin, one small pinch of cayenne pepper and a small quantity of salt. When well incorporated keep the sauce in a cool place. When cold serve with fish.

Salmi Sauce

Mix together in a small saucepan one tablespoonful each of flour and butter and stir it well over the fire until lightly browned; then pour in three-fourths of a pint of white wine and an equal quantity of broth, add one tablespoonful each of chopped shallots and carrots, a bunch of sweet herbs, a blade of mace, a lump of sugar, and salt and pepper to taste. Boil the above ingredients until reduced to about half their original quantity, pass it through a sieve, then mix in the meats, etc., prepared for the hash.