The new century cookery book

326. Sauce a la Gloucester {Gloucester Sauce). — A cold sauce for fish or salads, prepared with mayonnaise sauce, cream, chilli vinegar, chopped tarragon, French mustard, and cayenne pepper. 327. Sauce Garibaldi {Garibaldi Sauce). — A brown sauce for meat or fish, flavoured with a suspicion of pounded garlic, capers, curry-powder, mustard, anchovy paste and chilli vinegar. (Careful blending of flavour essential.) 328. Sauce a la Generate {General’s Sauce). — A rich brown sauce made with Madeira or demi-glace as foundation, lemon-juice, tarragon vinegar, Seville orange rinds finely chopped, and sherry flavoured with a suspicion of garlic, bay-leaf, thyme, clove, shallot, mace, salt and pepper. (Careful blending of flavour essential.) 329. Sauce Hessoise {Hessian Sauce). — A kind of cold horseradish sauce, made with sour cream, grated horseradish and fresh bread-crumbs (previously soaked in milk), seasoned with sugar and salt ; served with roast beef or steaks. 330. Sauce Hollandaise verte {Green Dutch Sauce).— Hollandaise sauce mixed with young parsley-leaves, boiled, rubbed through a sieve, and pounded. 331. Sauce a la Holstein {Holstein Sauce). — A white sauce for fish, made with bechamel sauce, fish stock and white wine, well reduced ; thickened with egg-yolks and flavoured with lemon-juice and nutmeg. 332. Sauce Tête de Sanglier {Boar's Head Sauce). — A cold sauce, prepared with bitter orange-juice and the finely chopped rind, sugar, red currant jelly, port wine, and prepared mustard, seasoned with black pepper. This sauce is useful for almost every kind of cold meat, and will keep for some time if bottled. 333. Sauce Homard {Lobster Sauce). — Bechamel sauce mixed with chopped lobster-meat and spawn. 334. Sauce au Jamb on {Ham Sauce). — A brown sauce with finely shredded or chopped ham, chopped chives, shallots and parsley, flavoured with lemon-juice. Suitably served with white meats, veal, pork, or poultry. 335. Sauce Livournaise {Leghorn Sauce). — A cold salad sauce, prepared with pounded anchovy fillets, yolks of eggs, sweet oil, vinegar, chopped parsley, pepper, and nutmeg. 336. Sauce Lyonnaise {Lyons Sauce). — A kind of tomato sauce, with fine shreds of Spanish onions (previously fried in butter) ; finished with meat glaze and lemon-juice. 337. Sauce Maltaise {Maltese Sauce).- Veloutee sauce with chopped parsley, shallots, and mushrooms, diluted with sherry ; flavoured with lemon-juice and finely-shredded orange-rind. 338. Sauce Matelote, blanche (Matelote Sauce, white). — A white oyster sauce with mushroom juice, white wine, and button mushrooms ; flavoured with savoury herbs. 339. Sauce Matelote, bvune (Matelote Sauce, broion). — A red -wine sauce with fried button onions and button mushrooms ; flavoured with fine herbs and anchovy essence. 340. Sauce Malaga (Port Wine Sauce). — A brown sauce prepared with meat glaze, port wine, and lemon-juice ; flavoured with shallots and cayenne. 341. Sauce Maxim ilian (Maximilian Sauce). — Tartare sauce with tomato pulp, and finely-chopped tarragon-leaves to flavour. 342. Sauce aux Monies (Mussel Sauce). — Hollandaise sauce with cooked mussels cut into dice. 343. Sauce a la Moelle de liceuf (Beef Marrow Sauce). — Espagnole sauce flavoured with fried shallot, mixed with blanched beef marrow cut in thin slices, chopped parsley, a little vinegar, and red pepper.