Sauce Veloute

Put an ounce lump of butter into a saucepan, allow it to melt and add two tablespoonfuls of flour, stirring continually and not allowing it to become brown; then add a pint of chicken stock, very strong, put in some garnishes, half a cupful of the liquor of mushrooms, half a dozen whole peppers, half a pinch of salt, together with a small quantity of nutmeg. Let boil, the while stirring, for twenty minutes, then move to the side of the fire and skim well, allowing it to simmer slowly for an hour, after which rub it through a fine sieve.

Venetian Sauce

Reduce for four minutes one tablespoonful of tarragon vinegar and chervil vinegar with half a dozen whole peppers, one ounce of lean cooked ham cut into small dice, six parsley roots, one sprig of thyme and one bay leaf. Strain it through a fine sieve into a bowl, moisten with one-half pint of veloute sauce, and finish with a dozen leaves of finely-chopped tarragon, two drops of spinach green and one teaspoonful of chopped parsley.

Victoria Sauce

Pound one tablespoonful of lobster coral very fine with one-half ounce of fresh butter and set it one side. In three-fourths pint of allemande sauce place one-half wineglassful of white wine and half a dozen chopped mushrooms, let it warm well without boiling in a saucepan, and then mix in the lobster coral. Stir well, and serve.

Vinaigrette Sauce

Chop together very fine one shallot, two branches of parsley, and the same of chives and chervil; when all are well chopped, place them in a sauce-bowl, with one tablespoonful of salt, one teaspoonful of pepper, and three tablespoonfuls of vinegar. Stir all well together, then add four tablespoonfuls of good oil, mix well again, and serve. This is also called French dressing.

Walnut Sauce

Mix one tablespoonful of flour in one pint of cold water, and stir it over the fire until boiling; put in a lump of butter, stir until the butter has dissolved, then squeeze in a small quantity of lemon juice. Chop some pickled walnuts, put them into the sauce, allow them to simmer all together for a few minutes, then serve.

White Sauce

Put four ounces of butter into a small saucepan and melt it; then add one teacupful of flour that has been dried in the oven, and a chopped shallot, and stir over the fire until well incorporated. Then pour in slowly sufficient white broth to make a thin sauce, and let it simmer gently by the side of the fire for an hour and a half, stirring it occasionally to prevent it sticking to the saucepan. Beat one wineglassful of white wine with a small quantity of cream, mix it with the sauce, and turn it into a jar until ready to serve.

Wine Sauce For Fish

Put one teacupful each of stock and wine into a saucepan, and if the fish has been cooked in wine, mix in also the cooking liquor. Put a lump of butter and a tablespoonful of flour in a fryingpan, and stir it over the fire till browned, then mix it in with the sauce. Stir the sauce over the fire till boiling; then strain it through a fine hair-sieve into another saucepan; skim off all the fat as it rises, and let it simmer by the side of the fire for a few minutes. Squeeze in the juice of a lemon, mix a pinch of cayenne in the sauce, and serve

Woodcock Liver Sauce

Put two tablespoonfuls each of port wine and cullis, and the pounded bones and livers of six roasted woodcocks into a saucepan, and let the liquor simmer till of the consistency of cream; then strain, and add the strained juice of two oranges and a seasoning of pepper and salt.