Escoffier Hot English Sauces

Horseradish simmered with white bouillon, butter sauce, cream, and breadcrumbs reduced. Sieve and thicken with egg yolk, finish with mustard and vinegar.

Peeled and cored apples, sugar, cinnamon, water, cooked until soft and make into a smooth sauce with a whisk.

White bouillon infused with thyme, basil, savory, marjoram, sage, chives, shallots, nutmeg, peppercorns. Thickened with blonde roux, finished with lemon, tarragon and chervil.

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.

Butter sauce, good roast gravy, ketchup, and Harvey's sauce.

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.

English style butter sauce with the addition of capers.

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.

Cranberries covered with water cooked till soft and passed through a fine sieve. Thinned with a little cooking liquor and finished with sugar.

White roux, white bouillon, cream, an onion, and parsley. Simmered and strained.

Vinegar reduced with chopped shallot, sauce espagnole, tomato puree. Finish with Derby sauce and cayenne.

Blonde roux, milk, pepper and nutmeg, simmered. Add chopped hard boiled eggs.

Butter, lemon juice, parsley and chopped hard boiled eggs.

Butter sauce flavored with blanched chopped fennel.

White bouillon, lean ham, and chopped shallot simmered. Add breadcrumbs fried in butter, parsley and lemon juice.

Gooseberries with water and sugar boiled and passed through a fine sieve.

Prepared the same way as Sauce Albert

Sauce bechamel, anchovy essence, diced cooked lobster, and cayenne.

Sliced onions cooked in milk, strain and chop onions. Thicken milk with a roux and add chopped onions.

Milk and cream thickened with a blonde roux, and strained. Season with cayenne and add poached sliced oysters.

Brown stock thickened with a blonde roux, and strained. Season with cayenne and add poached sliced oysters.

Infusion of parsley, butter sauce, finish with blanched chopped parsley.

Fish cooking liquor with an infusion of parsley, thickened with a white roux, finished with chopped blanched parsley and lemon juice.

Port wine, shallot, thyme, orange juice and zest, lemon juice, and cayenne. Strain and add to thickened veal gravy.

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.

Onion and raw ham cooked in butter, vinegar, and bouquet garni and reduce. Add Espagnole, finish with port and redcurrant jelly.

large onions baked in an oven till tender and then chopped, white breadcrumbs, milk, and chopped sage.

Sauce Bechamel, sliced white of hard boiled egg, and the yolks passed through a coarse sieve.

Butter sauce, cayenne, anchovy essence, and peeled cooked shrimps.

Port wine, julienne orange zest, espagnole, redcurrant jelly, cinnamon, cayenne, and finish with orange juice.