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Horseradish simmered with white bouillon, butter sauce, cream, and breadcrumbs reduced. Sieve and thicken with egg yolk, finish with mustard and vinegar.
Albert Sauce
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Peeled and cored apples, sugar, cinnamon, water, cooked until soft and make into a smooth sauce with a whisk.
Sauce aux Pommes (Apple Sauce)
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White bouillon infused with thyme, basil, savory, marjoram, sage, chives, shallots, nutmeg, peppercorns. Thickened with blonde roux, finished with lemon, tarragon and chervil.
Aromatic Sauce
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Boiling milk, breadcrumbs, small onion stuck with a clove, and butter. Simmer then remove onion, beat with a whisk till smooth and finish with cream.
Bread Sauce
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Butter sauce, good roast gravy, ketchup, and Harvey's sauce.
Brown Gravy
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The same as Sauce au Beurre except made with a larger amount of roux added to the same amount of water and butter, and not thickened with egg yolks.
Butter Sauce; English Style
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English style butter sauce with the addition of capers.
Caper Sauce
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Celery hearts, cooked with white bouillon, a bouquet garni, and an onion stuck with a clove. Drain and puree celery, add cream sauce and a little of the reduce cooking liquor.
Celery Sauce
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Cranberries covered with water cooked till soft and passed through a fine sieve. Thinned with a little cooking liquor and finished with sugar.
Cranberry Sauce
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White roux, white bouillon, cream, an onion, and parsley. Simmered and strained.
Cream Sauce
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Vinegar reduced with chopped shallot, sauce espagnole, tomato puree. Finish with Derby sauce and cayenne.
Deviled Sauce
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Blonde roux, milk, pepper and nutmeg, simmered. Add chopped hard boiled eggs.
Egg Sauce
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Butter, lemon juice, parsley and chopped hard boiled eggs.
Egg and Butter Sauce
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Butter sauce flavored with blanched chopped fennel.
Fennel Sauce
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White bouillon, lean ham, and chopped shallot simmered. Add breadcrumbs fried in butter, parsley and lemon juice.
Fried Bread Sauce
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Gooseberries with water and sugar boiled and passed through a fine sieve.
Gooseberry Sauce
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Prepared the same way as Sauce Albert
Horseradish sauce
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Sauce bechamel, anchovy essence, diced cooked lobster, and cayenne.
Lobster Sauce, English Style
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Sliced onions cooked in milk, strain and chop onions. Thicken milk with a roux and add chopped onions.
Onion Sauce
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Milk and cream thickened with a blonde roux, and strained. Season with cayenne and add poached sliced oysters.
Oyster Sauce
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Brown stock thickened with a blonde roux, and strained. Season with cayenne and add poached sliced oysters.
Oyster Sauce, Brown
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Infusion of parsley, butter sauce, finish with blanched chopped parsley.
Parsley Sauce
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Fish cooking liquor with an infusion of parsley, thickened with a white roux, finished with chopped blanched parsley and lemon juice.
Parsley Sauce for Fish
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Port wine, shallot, thyme, orange juice and zest, lemon juice, and cayenne. Strain and add to thickened veal gravy.
Port Wine Sauce
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Sauce Poivrade and demi glace with a garnish of gherkin, hard boiled egg white, cooked mushrooms, truffle, and salted ox tounge all cut into a short julienne.
Reform Sauce
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Onion and raw ham cooked in butter, vinegar, and bouquet garni and reduce. Add Espagnole, finish with port and redcurrant jelly.
Roebuck Sauce
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large onions baked in an oven till tender and then chopped, white breadcrumbs, milk, and chopped sage.
Sage and Onion Sauce
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Sauce Bechamel, sliced white of hard boiled egg, and the yolks passed through a coarse sieve.
Scotch Egg Sauce
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Butter sauce, cayenne, anchovy essence, and peeled cooked shrimps.
Shrimp Sauce
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Port wine, julienne orange zest, espagnole, redcurrant jelly, cinnamon, cayenne, and finish with orange juice.
Yorkshire Sauce
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