Chapter V: Sauces

Page

Introductory remarks 105

To thicken Sauces 105

French thickening, or brown 106
_Roux_

White _Roux_, or French 106
thickening

_Sauce Tournée_, or pale 106
thickened Gravy

Béchamel 107

_Béchamel Maigre_ (_a cheap 108
white Sauce_)

Another common _Béchamel_ 108

Rich melted Butter 108

Melted Butter (_a good common 108
receipt_)

French melted Butter 109

Norfolk Sauce, or rich melted 109
Butter without Flour

White melted Butter 109

Burnt or browned Butter 109

Clarified Butter 110

Very good Egg Sauce 110

Sauce of Turkeys’ Eggs Sauce 110
(_excellent_)

Common Egg Sauce 110

Egg Sauce for Calf’s Head 111

English White Sauce 111

Very common White Sauce 111

Dutch Sauce 111

Fricassee Sauce 112

Bread Sauce 112

Bread Sauce with Onion 113

Common Lobster Sauce 113

Good Lobster Sauce 113

Crab Sauce 114

Good Oyster Sauce 114

Common Oyster Sauce 114

Shrimp Sauce 115

Anchovy Sauce 115

Cream Sauce for Fish 114

Sharp _Maître d’Hôtel_ Sauce 116
(_English receipt_)

French _Maître d’Hôtel_, or 116
Steward’s Sauce

_Maître d’Hôtel Sauce Maigre_, 117
or without Gravy

The Lady’s Sauce for Fish 117

Genevese Sauce, or _Sauce 117
Genevoise_

_Sauce Robert_ 118

_Sauce Piquante_ 118

Excellent Horseradish Sauce, 118
to serve hot or cold with
roast Beef

Hot Horseradish Sauce 119

Christopher North’s own Sauce 119
for many Meats

Gooseberry Sauce for Mackerel 120

Common Sorrel Sauce 120

Asparagus Sauce for Lamb 120
Cutlets

Caper Sauce 121

Brown Caper Sauce 121

Caper Sauce for Fish 121

Common Cucumber Sauce 121

Another common Sauce of 122
Cucumbers

White Cucumber Sauce 122

White Mushroom Sauce 122

Another Mushroom Sauce 123

Brown Mushroom Sauce 123

Common Tomata Sauce 123

A finer Tomata Sauce 124

Boiled Apple Sauce 124

Baked Apple Sauce 124

Brown Apple Sauce 125

White Onion Sauce 125

Brown Onion Sauce 125

Another brown Onion Sauce 125

_Soubise_ 126

_Soubise_ (_French receipt_) 126

Mild Ragout of Garlic, or 126
_l’Ail à la Bordelaise_

Mild Eschalot Sauce 127

A fine Sauce, or _Purée_ of 127
Vegetable Marrow

Excellent Turnip, or Artichoke 127
Sauce, for boiled Meat

Olive Sauce 128

Celery Sauce 128

White Chestnut Sauce 129

Brown Chestnut Sauce 129

Parsley-green, for colouring 129
Sauces

To crisp Parsley 130

Fried Parsley 130

Mild Mustard 130

Mustard, the common way 130

French Batter for frying 130
vegetables, and for Apple,
Peach, or Orange fritters

To prepare Bread for frying 131
Fish

Browned Flour for thickening 131
Soups and Gravies

Fried Bread-Crumbs 131

Fried Bread for Garnishing 131

SWEET PUDDING SAUCES, CHAPTER
XXII.