The new century cookery book

344. Sauce Moutarde (Mustard Sauce). — Melted butter ,or Bechamel sauce, mixed with sufficient prepared mustard to flavour. 345. Sauce Neapolitan (Neapolitan Sauce) (Neapolitan Sauce). — A brown sauce with finely-minced ham, claret, currant jelly, and grated horseradish ; flavoured with shallots, bay-leaf, thyme, and cloves. 346. Sauce Norvegienne (Norwegian Sauce). — A cold sauce prepared with hard-boiled egg- yolks (which are passed through a sieve), yolks of fresh eggs, salt, pepper, prepared mustard, oil, and vinegar, mixed with finely-chopped savoury herbs. 347. Sauce Nonpareille (Nonpareil Sauce). — Hollandaise sauce worked up with crayfish or lobster butter ; mixed with chopped lobster meat, mushrooms, hard-boiled whites of eggs, and truffles, all finely chopped. 348. Sauce aux Olives (Olive Sauce). — A brown sauce with stoned or turned olives, flavoured with a little lemon-juice. Served with ducks, fowls, and beef. 349. Sauce aux Œufs (Egg Sauce). — A white sauce with hardboiled eggs finely chopped. 350. Sauce aux Oignons (Onion Sauce). — A white sauce with finely-chopped boiled onions, seasoned with nutmeg, salt, and pepper. Served with boiled rabbit or mutton. Brown onion sauce is made, the onions fried in butter and cooked in demi-glace or poivrade sauce. 351. Sauce d'Oseille (Sorrel Sauce). — A thin gravy sauce (demi-glace) with finely-chopped blanched sorrel-leaves. Served with braised or boiled fowls &c. 352. Sauce a la Seville (Seville Sauce). — Reduced demi-glace sauce, mixed with orange-juice and finely-cut rind of a Seville orange. Served with roast or stewed ducks or game. 353. Sauce Parisienne (Parisian Sauce). — A rich brown sauce with chopped shallots, parsley, lemon-juice, and meat glaze, worked up with a little fresh butter. Served with entrecotes, steaks, or fillets of beef. 354. Sauce Persil (. Parsley Sauce). — Melted butter or bechamel sauce, with finely chopped parsley. 355. Sauce Persillade ( Persillade Sauce). — A kind of vinaigrette sauce prepared with mustard, sweet oil, vinegar, salt, pepper, lemon -juice, and chopped savoury herbs, served cold, with fish, vegetables, or salad. 356. Sauce Polonaise (Polish Sauce). — Veloutee sauce with sour cream, grated horseradish, finely chopped fennel, and lemonjuice. Served with cutlets or steaks. 357. Sauce Pauvrehomme (Poor Man Sauce). — A plain brown sauce, containing some tomato ketchup and anchovy fish essence. Suitable as a fish sauce. 358. Sauce Provenqale (Provence Sauce). — Espagnole sauce with tomato pulp, finely chopped and fried onions, sliced mushrooms, and chopped parsley ; flavoured with lemon-juice, garlic, and a little cayenne pepper. 359. Sauce Prince de Galles (Prince of Wales Sauce). — A cold sauce prepared with finely chopped yolks of hard-boiled eggs and yolks of raw eggs, salad oil, tarragon vinegar, mixed with finely chopped savoury herbs and prepared French mustard. Served with grilled or fried fish, or grilled meat a la Tartare. 360. Sauce au Pain (Bread Sauce). — Consists of milk in which an onion with clove has been boiled, stale white bread-crumbs, and butter ; seasoned with salt and pepper. 361. Sauce aux Pommes (Apple Sauce). — A kind of apple pulp, slightly sweetened, to be served with roast pork, ducks or geese. 362. Sauce Ravigote, chaude (Bavigote Sauce, hot). — A white sauce, flavoured with savoury herbs, reduced with wine vinegar, finished with a liaison of butter and cream and fine herbs ; flavour.