FRENCH DRESSING
Four parts of olive oil to one part of vinegar, white or tarragon, a
little onion juice, finely chopped parsley, salt and pepper.
VARIATIONS: (to 1 c. french dressing add:)
Bar-de-Duc - Lemon juice may be substituted for the vinegar in the french
dressing. For fruit salad and cottage or cream cheese salad.
Bellevue - 6 tbs. sour cream and 1 tb. finely chopped chives. For citrus fruit salad.
Caper - 2 tsp. chopped capers, anchovy paste the size of a pea, 1 large clove
garlic, finely grated, 2 tb. chopped hard-cooked egg yolk, and a few drops of
tabasco. For green or fish salad.
Chiffonnade - 3 hard-cooked eggs, finely chopped, 1 tb. grated onion, 1 tb.
finely chopped parsley or chervil, and 2 tb. each finely chopped pickled beets
and finely chopped green olives. For green salad.
Chutney - 3 tb. each mango chutney and walnut ketchup and 1 tsp. finely chopped
parsley, chervil or tarragon. For chicken salad.
Cream - 3 tb. whipped cream. Serve immediately. For fruit salad.
Cumberland - 1 generous tablespoon currant jelly, well beaten with a fork,
and 1 tps. grated lemon rind. For fruit salad.
Fines Herbes - 1 tb. each chives, tarragon, parsley, and chervil, all finely
chopped. For salads made with eggs, meats, vegetables, and especially fish.
Horseradish - 1 tb. caviar and 1 tb. well-drained horseradish. For egg salad or
seafood salad.
Roquefort - 1 c. Roquefort or blue cheese, pressed through a fine sieve, 1 c.
sour cream, and a few drops tabasco. For salads of cabbage, celery or apples.
Russian - 3 tb.s chili sauce and 1 tsp. each finely chopped pimientos
and chives. For seafood salads and avocados.
Thousand Fruited - 1 tb. each finely chopped red, green maraschino
cherries, candied apricots, green pepper and raisins plumped in boiling water.
Also add 1 tsp. each finely chopped angelica and shredded toasted almonds. Fold
in 1 stiffly beaten egg white sweetened with a little powdered sugar and
1/3 c. heavy cream, whipped stiff. For fruit salad.
Sour Cream - To 1 c. sour cream add 2 tb. lemon juice or wine or cider vinegar
to taste. Season with salt and a dash of cayenne. This dressing may be varied
by the addition of 1 tb. chopped chives, 1 small clove garlic, finely chopped,
and 2 tb. grated onion. For raw veggie salads.
Cream Mustard - Add 1 tsp. prepared mustard, a little salt, a little pepper,
and 1/2 tsp. lemon juice to 1/j2 c. heavy cream, either plain or whipped.
For egg, meat, poultry or fish salads.
Antipasto - In 1 pint of olive oil marinate overnight 4 black olives, chopped,
3 slices each onion, green pepper, red pepepr and 1 clove garlic. Strain and
discard the veggies and season the savory oil with salt and pepper to taste.
Serve with a separate cruet of red wine vinegar.
CREAM DRESSING
One cup each of white vinegar and melted butter, one dessert spoon of dry
mustard, one teaspoon of paprika, 8 yolks of eggs, one quart of whipping cream.
Boil the vinegar, butter and seasonings together; pour it then to the beaten yolks,
stir over the range till like custard, remove and cool, then whip the cream and
beat it into the dressing.
SALMON, BAKED
The fish should be small. Scale, trim, wash and dry it, turn the thin flap of
the belly inwards and tie it with thin twine; cover the fish with a fish forcemeat;
bake and baste till done; serve in portions with Genoise or Perigueux sauces.
SAUCES
Admiral Sauce - Into a good butter sauce made with white seasoned fish stock,
work some pounded anchovies, minced fried shallots, chopped capers, and
a little grated lemon rind. Serve with fish.
Albert Sauce (horseradish sauce) - Into a good butter sauce made from veal
or other white stock, work some grated horseradish, minced fried shallots,
chopped parsley, tarragon vinegar; boil up again, then strain, then finish
with a liaison of egg yolks, a pinch of mustard and chopped parsley.
Served with braised fillet of beef, any braised beef.
Allemande Sauce - Into a good Veloute sauce, work some lemon juice,
a little mushroom catsup, cayenne, butter, yolks of eggs, a grating of
nutmeg, then strain. It should be yellow and smooth as velvet. Serve with
boiled pigs feet, braised eels, fried carp, paupiettes of sole, boiled codfish,
fried haddock, fried fillets of mackerel, baked perch, shad, or trout, boiled
chicken or pheasant or fried pike. It is also the foundation of many other
sauces, fish especially.
Almond Sauce- A sweet custard sauce containing pounded and shredded
almonds, also a dash of ratafia. Served with fig fritters, almond custard
fritters, etc.
Anchovy Sauce - Anchovy butter worked into a good Espagnole sauce.
Used for broiled steaks, baked fish, and as a filler for steak and oyster pie.
Anchovy Sauce - Into a well made butter sauce work in the juice of
a lemon, a dash of cayenne pepper, some pounded anchovy or anchovy
essence. Use for boiled fish.
Andalusian Sauce - Into a rich tomato sauce, work some grated lean
cooked ham, and a little minced (fried) garlic. Used with braised meats,
such as larded tenderloin of beef, fricandeau of veal, legs or saddles of
mutton and haunch of venison.
Apricot Sauce - A syrup sauce containing apricot marmalade and a flavoring
of Catawba wine. Used for timbale of apples, charlotte of apples, apple
puddings, and apple fritters.
Avignon Sauce - Equal quantities of a Soubise puree and a good Béchamel
sauce combined together with the addition of a little crushed garlic,
Parmesan cheese and olive oil, bring it to the boil, then thicken with a
liaison of egg yolks, strain and use for boiled legs of mutton, boiled fowls
and capons, stewed partridge, boiled pheasant, boiled salt leg of pork, fried
sweetbreads, chicken croquettes, sweetbread croquettes.
Aurora Sauce - Into some reduced Espagnole sauce work enough lobster
butter to give the sauce an orange color. Or work lobster butter into a
Béchamel sauce. Or take two parts Béchamel and one part tomato sauce, adding
also a little mushroom catsup and lobster butter. In either of these
combinations add the juice of a lemon, a dash of cayenne pepper and tarragon
vinegar. Used for baked carp, boiled cod steak, baked fillets of soles, halibut
steak sauté, salmon steak sauté, fillets of trout sauté, boiled trout.
Bavarian Sauce - Boil some vinegar to half its original volume with
some butter, a little horseradish, salt and grated nutmeg; beat some yolks
of eggs, then pour the boiling mixture to it to make like mayonnaise,
strain, then beat in some more butter, and some lobster roe, beat till creamy
and frothy, then use for cold fish, and fish salads.
Béchamel sauce - Into some reduced chicken broth, add some mushroom
essence or puree, an equal quantity of rich milk or cream, a seasoning of
mace; bring to the boil, then thicken with roux (flour and butter),strain.
Béarnaise sauce - Braise some shallots with a little tarragon vinegar, add
some rich, thin Veloute sauce, simmer, then add some beaten yolks of eggs; when
like custard, remove from the fire, then beat in melted butter at the rate of
three tablespoons to the pint, work in the juice of a lemon, a little cayenne
pepper, then strain and finish wit some finely chopped parsley and tarragon.
Used for broiled steaks, roast fillet of beef, broiled sweetbreads,
lamb fries, veal and lamb cutlets.
Beyrout sauce - Fetch to the boil 1 1/2 lbs. butter with two minced medium
sized onions, a basting spoonful of tarragon vinegar and the same of common vinegar,
a 1/2 pint of Espagnole, a half cupful each of mushroom catsup and Harvey
sauce; simmer, skim, then boil till creamy, remove from the fire, finish with a
little sugar and anchovy essence. used with cold fish and fish salads.
Bigarade sauce - Take equal quantities of game and Espagnole sauces, and
work in the juice and grated rind of Seville or other bitter orange. Used
for braised fillet of beef, stewed duck, fried duckling, roast duck.
Bohemian sauce - Make some panada with chicken or veal broth, and work into it
some grated horseradish and a little butter. A white bread sauce, used
with roast partridge. Is an egg-enriched Béchamel spiked with tarragon vinegar
and dry mustard.
Bourgeoise sauce - Into a pint of thin Espagnole, work a spoonful each of
chopped parsley, chervil, tarragon, meat glaze, French mustard and sugar,
bring it to a simmer, then add the juice of a lemon. Used with forcemeat balls;
in garnishing fricandeaus of veal, carbonades of mutton, roulade of veal, sauté
of pigs feet (boneless), and braised ox heart.
Bourguignotte sauce - Into some Espagnole, work some minced fried onions, sliced
truffles and mushrooms, finish with some Burgundy wine. Used with braised
small game birds, braised carp, whole carp stewed in red wine, fried cutlets
of sturgeon, mutton cutlets sautés, fillets of pigeons sautés.
Bordelaise sauce, white - Into a rich butter sauce work some minced fried
shallots, chopped parsley and white wine. Used with fish.
Bordelaise sauce, brown - Into some Espagnole, work some minced fried shallots,
and garlic, red wine, cayenne pepper, chopped parsley, lemon juice and slices
of beef marrow. Used with steaks and almost any braised red meat. Omit the
marrow and add fillets of anchovies and a little anchovy essence, it is then used
with braised fish, also baked and boiled fish.
Bressoise sauce - Into some Madeira sauce, work a puree made of chicken livers,
panada, fried minced shallots, grated rind and juice of an orange. Used
with roast chicken, chicken croquettes, roast capon, omelet of chicken livers,
and quenelles of turkey.
Bretonne sauce, hot - Into some Espagnole, work a puree of fried onions, finish
with chopped parsley. Used with roast mutton, braised saddle of mutton, cutlets
of mutton, braised ox cheek, and grenadines of pork.
Bretonne sauce, cold - A spoonful each of mustard and sugar, with two spoonfuls of
grated horseradish, worked into 1/2 pint of tarragon vinegar. Used with cold
roast or braised mutton, beef, ox tongue, roast pork, etc.
Caper sauce - Into a good butter sauce or Veloute sauce, work in some whole
capers and a little tarragon vinegar. Used with boiled mutton, boiled fresh
ox tongue and boiled pigs feet.
Caper sauce for fish - Make a white roux, moisten it with a light consommé,
season it with cayenne, grated nutmeg, essence of anchovies, lemon juice,
and capers, with a dash of caper vinegar.
Carrot sauce - Into some Veloute sauce work a puree of young carrots.
Very good for boiled beef.
Cardinal sauce - Into a good Veloute sauce work some lobster butter, a
little anchovy essence, lemon juice, cayenne, essence of mushrooms, and
lobster roe, or shrimps, rubbed through a tamis. Used with boiled chicken
and capon, boudins of lobster, paupiettes of soles, ragout of mullets,
fillet of perch, stuffed and braised carp and pike, boiled salmon,
fillets of turbot and halibut, fillets of soles and boiled sturgeon.
Cauliflower sauce - Into a good butter sauce work some small flowerets of
white cauliflower. Very good for boiled poultry.
Celery sauce, white - Into some light Allemande sauce work a puree of
celery. Good with boiled turkey and white entrees of turkey wings.
Celery sauce, brown - Into a good thickened roast poultry gravy work in some
finely cut celery and simmer it till done. Very good with roast poultry, and
dry, brown entrees of poultry.
Chasseur sauce - Into equal parts of Espagnole and tomato sauces, work some minced
fired onions, sliced mushrooms, chopped parsley, and lemon juice. Used with veal
cutlets, venison steak, roast young rabbit, legs of rabbit sauté, and braised
larded ribs of beef. Any full flavored meat.
Chantausen sauce - A syrup sauce flavored with cloves, cinnamon, bay leaves and
Auslese wine (from the Moselle valley). Used for puddings and sweet entrees.
Chateaubriand sauce - One pint of Espagnole, a 1/2 pint of meat glaze, a 1/2
pint of white wine, simmer, strain, then beat in 1/2 pint of maitre d'hôtel
sauce. Used with broiled steaks, fillets of beef.
Chambord sauce - Into a pint of Veloute, work 1/2 pint of white mushroom puree,
a piece of chicken glaze, a glass of Sauterne, and a spoonful of lobster butter.
Used with fillets of bass, baked bass, pike, carp, fish croquettes.
Champagne sauce- Into a pint of Espagnole, simmer a half pint each of sherry
wine and vinegar with a little sugar. Good with roast ham.
Chadeau sauce - A foaming sauce of 8 egg yolks and 2 whites of eggs, juice of
a lemon, 1/2 lb. of sugar, a quart of Chablis, whipped over a slow fire to
boiling point. Used for sweet entrees. ZABAGLIONE
Chaud-Froid sauce - Take some carcasses of roast game and a bunch of mixed
garden herbs, cover with good stock, simmer for several hours, strain, skim,
boil up again and add enough gelatin to make a brown jellied gravy. Use
with roast poultry.
Cherry sauce - Sweet, butter sauce, containing cherries that have been stewed
with port wine and sugar, then rubbed through a sieve. Used for sweet entrees.
Chevreuil sauce - Into 1/3 part Espagnole sauce, 1/3 tomato sauce and 1/3 stock,
add a little thyme, a bunch of parsley, 2 or 3 bay leaves, some minced fried
shallots, a spoonful of white pepper, some tarragon vinegar and butter; reduce
it to 1/2 of its original bulk, strain, finish with currant jelly, Harvey
sauce and port wine. Used with roebuck and venison, roasted, filleted,
braised, etc.
Chili sauce - Chop together 6 tomatoes, 4 green peppers (Anaheim), one
onion, add to them a pint of white wine vinegar, with one tsp. sugar and a
little salt, simmer for one hour, strain, bottle. Used as a table condiment.
Chili sauce - Into a good Béchamel sauce, work some minced red peppers,
tomatoes, shallots and minced parsley, finish with melted butter, catawba wine
and lime juice. Good with veal cutlets, pork tenderloins, stewed catfish.
Claremont sauce - Minced onions fried in oil, drained, then added to a thick
veal gravy. Good with roast veal.
Claret sauce - A foaming sauce of grated lemon rind, powdered cinnamon, eggs,
sugar and claret, whipped over a slow fire to boiling point. Used with puddings
and sweet entrees.
Colbert sauce - Into a pint of Espagnole, working a spoonful of meat glaze, a
little cayenne, lemon juice and chopped parsley, make very hot, but do not
boil, then very gradually beat in a cupful of melted butter. Used with
broiled meats, and most cutlets.
Court-bouillon sauce - Into a butter sauce that has been made from the stock
of boiled fish, add some rings of boiled onions and chopped parsley. Used
with boiled & braised fish.
Crapaudine sauce - Take equal quantities of Espagnole and tomato sauces, combine
them, then add some minced gherkins, shallots, chives, olives and capers, a
little mustard, tarragon vinegar, minced mushrooms and a glass of sherry wine.
Used with braised brisket of beef, broiled pork chops, frog legs, boiled calf's
head, broiled pigeons, fried saddles of rabbit, calf's liver sauté, braised
fillets of hare, braised turtle fins and venison.
Creole sauce - Into a good tomato sauce, work in some chopped blanched sweet
peppers, minced fried shallots, a little Madeira sauce and Madeira wine.
Used with scallops of fillet of beef, ragout of beef, chicken sauté, pork
rissoles, tomatoes stuffed with crab meat, fried oysters, timbales of
spaghetti, pork tenderloins, fried spareribs, veal chops sautés, croquettes of
beef.
Crevette sauce - Into a cardinal sauce work some pieces of shrimps and
anchovies. Used wit boiled crimped cod, boiled plaice and flounders,
fillets of Spanish mackerel, boiled trout and whitefish, fried soles.
Cucumber sauce - Into a good butter sauce work a puree of cucumbers or
some slices of cucumber fried with butter. Good for boiled salmon & trout.
Curry sauce - Into a Veloute sauce, boil a ham knuckle for an hour, then
remove and work in a liaison of egg yolks beaten with curry powder; simmer,
strain. Used with pork chops, pork tenderloin, fried veal chops and cutlets.
Czarina sauce - Into some Espagnole work the juice of a lemon, some minced
gherkins and seedless raisins, boil till the fruit is soft, then serve with
boiled tongue.
Curacoa sauce - A butter syrup sauce containing curacoa. Used with puddings
and some sweet entrees in the fritter line.
Custard sauce - Boiling milk or cream poured to and whipped into 1/2 lb. sugar
and 6 beaten eggs to each quart of milk; flavored as desired, but generally with
nutmeg or vanilla. Used with puddings and sweet entrees.
Cranberry sauce - Cranberries stewed with sugar till soft, then rubbed
through a sieve.
Diable sauce - Three tablespoons of melted butter, 3 of meat glaze, one of
sugar, 1/2 a cup of mushroom catsup, and the same of white wine, juice of a
lemon, and enough cayenne pepper to make it as hot as its name implies;
thoroughly incorporate while making it hot, but do not allow it to boil.
Used with broiled steaks, kidneys, ham steaks, broiled live lobster,
broiled pork chops and spareribs.
Diplomate sauce - Into a good Béchamel sauce, work some crayfish butter and a
little court-bouillon. Good for most boiled white fleshed fish.
Duchesse sauce - Into a pint of tomato sauce work in 1/2 pint of lean cooked ham
in small dice, 1/2 a cup of white wine, a little glaze, bring to the boil, remove
from the fire, and then beat in a 1/2 pint of Hollandaise sauce. Used with pork,
veal, and mutton chops, plain macaroni, Vienna steaks, pork tenderloin and
spareribs, ham croquettes, braised breast of veal, roulade of mutton,
rechauffe of mutton, fried chicken.
D'Uxelles sauce - Into a Veloute sauce, work some white wine, minced mushrooms,
grated tongue and chopped parsley, or else use Bechamel sauce and work in minced
parsley, shallots, mushrooms and grated ham. It is used for coating cutlets
prior to their being breaded and fried.
Egg sauce - Into a butter sauce, work in some chopped hard boiled eggs and the
juice of a lemon. Useful for all kinds of plain boiled fish.
Espagnole sauce - Two pounds of good cooking butter placed in the bottom of a
large pan; into it then place, chopped in good sized pieces, two ham knuckles,
three shins of veal, a shin of beef, and let them fry brown; then add slices of
carrots, onions, turnips, celery, parsley, thyme, marjoram, savory, bay leaves,
cloves, allspice, peppers; when browned, add sufficient flour to form a roux. Let
the flour brown also. Then moisten gradually with a rich clear brown stock;
boil up and skim, then add plenty of tomatoes; boil and skim again, then add
2 or 3 chickens or roast fowl carcasses; simmer slowly for several hours,
then strain off into a clean pan, then add a gallon of consommé, and reduce
rapidly till of a good consistency; strain off again and finish with a good
sherry wine. This is one of the grand stock sauces which form the basis of
most of the brown sauces used. You cannot be too particular in its preparation.
Fine Herbs sauce - Sauté together with butter some minced parsley, shallots
and mushrooms, season with a little pepper and nutmeg; after about five
minutes, pour off the waste butter and add a ladle of good Espagnole if for
brown; or a ladle of good Veloute sauce if for white. Used with scallops of
mutton, scallops of hare and rabbit, sauté of soles, roulade of beef, veal, veal
chops and cutlets, broiled steaks.
Fennel sauce - Into a good butter sauce, work a spoonful of chopped fennel
leaves. Used with boiled mackerel and boiled salmon.
Financiere sauce - Into a quart of good Espagnole, work a little m eat glaze,
cayenne, 1/2 pint of Madeira wine, a 1/2 pint of mushroom liquor or catsup,
and a few minced mushrooms and truffles. Used with roast or braised black
game and grouse, boudins of game, sautéed fillets of fowls, larded and
braised legs of fowls, boned, stuffed and braised saddle of lam, for a filling
to raised pies of game, rabbits and quails, roast pheasant, boned, stuffed
and braised quails, larded and braised fillets of rabbits, turkey stuffed with
veal forcemeat and roasted, vela chops larded and braised, larded and braised
fricandeau of veal.
Flemish sauce - (1) Into a butter sauce, work a little grated nutmeg, chopped
parsley, tarragon vinegar, and a liaison of yolk of eggs with a little mustard.
(2) Make a quart of vegetable cream sauce, then take a cupful of the red part
of the carrot, mince it, boil till done, add it to the sauce, together with
some chopped cucumber, pickles, parsley and grated horseradish. Used with
boiled beef.
Fumet sauce - Into a good Espagnole, boil some game carcasses, strain and
finish with port wine. Used with roast game.
Genevoise sauce - Into a good Espagnole, add a little grated ham, carrots, minced
onions, a few bay leaves, cloves, a clove of garlic, some thyme and parsley, boil
15 minutes, add some claret wine, strain and finish by beating in anchovy essence
and butter to taste. Used with baked pike, broiled salmon, broiled red snapper,
baked trout, baked whitefish, braised sheephead, baked pickerel,, baked mackerel,
baked and stuffed bluefish, blackfish sauté.
Genoise sauce - Equal quantities of Espagnole and court-bouillon sauces boiled
together for 10 minutes with the addition of some port wine, ground mace,
essence of anchovies and walnut catsup, then strain, finish with a little chopped
parsley. Used with fillets of bluefish, roast carp, baked cod, baked haddock,
baked mackerel, baked mullet, baked salmon, braised sheephead, broiled fillets
of red snapper, baked trout, baked carp, roast turbot and halibut.
German sauce - A foaming sauce, made of 12 eggs beaten 15 minutes. Now
place into a sautoir 1/2 lb. powdered sugar and a pint of Marsala wine, make hot,
but do not boil, then beat in the eggs with the juice of a couple of lemons, whip
till thick and frothy without boiling. A rich pudding sauce.
Giblet sauce - The trimmed and finely shred gizzards, livers and hearts of
poultry stewed tender and added to the thickened and strained gravy of roast
poultry and served with it.
Godard sauce - Fry some slices of ham, carrots and onions in butter till
brown, then add a quart of good cider, simmer for 1/2 hour, then add a can of
mushrooms minced, and their liquor, reduce for 10 minutes, then strain it into
a quart of good Espagnole, and boil till creamy. Used with braised fowls,
braised capons, braised turkey, roast ham, boned, stuffed and braised saddle
of lamb, braised leg of mutton, carbonade of mutton.
Golden sauce (Sauce Doree) - Half a pound of butter beaten till very creamy;
into it dissolve 1/2 pound powdered sugar, now beat in the yolks of two eggs over
the fire; when thick, work in 1/2 pint of brandy and a grating of nutmeg. A
good pudding sauce.
Gooseberry sauce - Into Veloute sauce, work a puree of stewed green
gooseberries. It is liked by many with boiled mackerel.
Ham sauce - Into a Madeira sauce, work some minced shallots and grated ham
that have been fried together, finish with the juice of a lemon. Used with
roast veal.
Hanover sauce - Take chicken livers and boil them, then rub through the
tamis, add cream sauce, lemon juice and a dash of cayenne, little salt, make hot
but do not boil. Used with roast poultry.
Harrogate sauce - After roasting veal and poultry, take the roasting pan,
add some minced shallots and grated lemon rind, bake till shallots are
brown, then add some flour and stir it with the residue in the pan from the
roasting, moisten with stock to the proper consistency of sauce, then add some
mushroom catsup, cayenne, claret wine and lemon juice, boil up, strain and
skim. Used with roast veal and poultry.
Hard sauce - One pound of powdered sugar and 11 oz. of good butter worked
together till creamy. Some add grated nutmeg. Used with plum pudding.
Refrigerate before using.
Havraise sauce - Make a good butter sauce wit strong broth from boiled fish,
then beat in a liaison of egg yolks and cream. Good for all plain fish
boiled.
Hemenway sauce - Put 1/4 lb. butter in a saucepan with 1 tb. anchovy paste
and the juice of a lemon. Stir until melted and blended together.
Serve with meat.
Hollandaise sauce - One cupful each of white vinegar and butter, a 1/2 c. of
lemon juice, 2 c. of chicken stock, little salt and cayenne, boil, then pour
it, beating all the while, to a liaison of egg yolks till thick like custard.
Horseradish sauce - Fresh grated horseradish boiled in white stock, seasoned
with pepper and nutmeg, then is worked in a liaison of egg yolks and tarragon
vinegar. Must not boil after liaison is added. Used with boiled beef, broiled
steaks.
Indienne sauce - Braise together some ham trimmings, a few anchovies,
onions, green apples, thyme and whole peppers, then add curry powder to
taste, fill up with Veloute sauce, boil, add the juice of a lemon and a few
beaten yolks, beat until creamy, then strain for use with pork chops, pork
tenderloin, fried veal chops and c cutlets, fried chicken, roast veal.
Italian sauce, white - Into a Veloute sauce, work some minced and fried shallots
and mushrooms, chopped parsley and white wine. For Italian sauce, brown, substitute
Espagnole sauce for Veloute, and Madeira for white wine. Used with broiled
calves liver, attereaux of rabbit, stuffed turkey legs, boiled chicken, sautéed
fillets of haddock, roast pheasant, croquettes of rabbit, chicken and turkey,
fried skate, boiled trout, fillets of turbot and halibut, scallops of
veal and ham, breaded pork tenderloin.
Jardiniere sauce - Take a small column cutter and cut out columns of carrots,
white and yellow turnips; slice them 1/4 " thick, add some very small button
onions, fry all in butter with a little sugar; when brown, add a little stock
and simmer till done, then drain them, when drained, place them in a rich
Espagnole sauce, adding some cooked green peas, finely cut stringless
beans and very small pieces of cauliflower. Used with braised beef, braised
capon, braised duck, braised neck of mutton, larded and roast leg of lamb, boned
and braised leg of mutton, fricandeau of veal, roasted breast of veal; boned,
stuffed and braised breast of veal.
Jolie-Fille sauce - Half a pint of panada, 2 small onions sliced, 2 yolks of
hard boiled eggs, 1 pound of veal or poultry meat, all boiled with 1 quart
Veloute sauce; when done, rub through the tamis, and bring to the sauce
consistency with boiling milk; finish with a little chopped parsley.
Used with boiled chicken, boiled capon, boiled turkey, croquettes of veal,
fowl, turkey, lamb.
Livournaise sauce - Into a mayonnaise work some pounded anchovies and chopped
parsley. Used with cold fish.
Livernaise sauce - Out of carrots, white and yellow turnips, scoop very
small balls, stem them till barely done, then drain and fry with a little butter
and sugar to glaze them; then add to them equal parts of Espagnole and
tomato sauces, simmer till done. Used with sautéed cutlets of veal, mutton,
fricandeaus of veal, braised legs and saddles of mutton, fillets of beef,
braised fowls and capon.
Lyonnaise sauce - Into a combined sauce of 2/3 tomato and 1/3 Espagnole, add
rings of onions that have been lightly fried with butter and then drained. Used
with sautéed fillets of fowls, broiled pork cutlets, roast leg or sparerib of
pork, sautéed legs or saddles of rabbit.
Lobster sauce - Into a butter sauce work some lobster roe, pieces of lobster meat,
lemon juice and a dash of cayenne. Used with croquettes of lobster, boiled
haddock, cod, pike, whitefish, pickerel, plaice, sauté of red snapper,
lobster cutlets.
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