Chantilly. — Well reduced bechamel blended with
whipped cream.
Chasseur (Huntsman). — Espagnole sauce, with
chopped shallots, mushrooms and parsley, flavoured
with pepper, lemon juice and game essence.
Chateaubriand. — Rich brown sauce, made with
meat glaze, espagnole sauce, fresh butter, white
wine, lemon juice, and chopped parsley, flavoured
with cayenne pepper and red currant jelly.
ChaudfPOid. — Masking or coating sauce, made of
well-reduced white, fawn, cream, green or brown
sauce, blended with sufficient gelatine or aspic to
set when cold.
Chevreuil (Venison). — A brown sauce, reduced with
claret, port wine, and thinly sliced gherkins,
seasoned with red pepper.
Chorroil. — Bearnaise blended with tomato puree.
Colbert. — Thin brown fish sauce, enriched with
butter and glaze, finely chopped herbs, and lemon
juice.
aux Concombres (Cucumber). — Bechamel or white
cream sauce blended with cucumber puree.
Corniehon (Gherkin). — A brown sharp sauce, like
poivrade, with finely chopped gherkins.
Crevettes (Shrimp). — Pink fish sauce with picked
shrimps.
Creme (Cream). — Bechamel sauce finished with
fresh cream.
Cumberland. — Thin brown sauce, with meat glaze,
orange juice, red currant jelly, lemon juice, and
port wine, fine shreds of orange rind, seasoned with
mustard, paprika and ginger.
Curry. — A pale brown or fawn coloured sauce, made
with veloute gravy, finely chopped onion fried in
butter, and curry powder, well reduced and
tamined.
Danoise (Danish). — White wine sauce, flavoured with
grated cheese, anchovy cream and lobster butter.
Demi-glace (Half Glaze). — Espagnole reduced with
veal stock or gravy of light consistency.
c
SA UCES
50
k la Diable (Devilled). — Chopped shallots blended
in butter and reduced in vinegar, diluted with
demi-glace and red wine, reduced and highly
seasoned with Worcester sauce, cayenne, etc.
Diplomate. — Bechamel sauce blended with lobster
butter and anchovy essence.
Duehesse. — Bechamel, enriched with fresh butter,
with finely chopped ox-tongue and mushrooms.
Duglere. — Tomato sauce blended with bechamel and
fish essence, finished with fresh butter and chopped
parsley.
Duxelle. — Brown sauce enriched with meat glaze,
chopped mushrooms, truffles, ham, blended shallots
and parsley, flavoured with lemon juice.
Eehalote (Shallot). — Thin brown gravy sauce,
with finely chopped shallots and parsley, blended
in butter, flavoured with shallot vinegar, or finely
chopped shallots mixed with vinegar and lemon
juice and seasoning; served with oysters.
Eerevisses (Crayfish). — White cream sauce mixed
with crayfish butter.
Epieurienne. — Mayonnaise cream mixed with
cucumber puree, aspic, chopped gherkins and
chutney ; served cold.
Espagnole (Foundation Sauce). — A brown sauce
made with brown roux, mirepoix of vegetables and
ham or bacon, meat stock, wine and seasoning.
Estragon (Tarragon). — Demi-glace reduced with
white wine and tarragon vinegar, with finely
chopped blanched tarragon leaves.
Fenouil (Fennel). — A white sauce, with finely
chopped fennel flavoured with lemon juice ; served
with boiled fish.
Fermiere (Farmhouse). — Brown sauce, with finely
chopped ham, parsley and capers ; served with
game.
Financiere. — Brown madere sauce reduced with
chicken essence, truffle and mushroom liquor.
Fines Hepbes. — A white or brown sauce with finely
chopped herbs (parsley, tarragon and chervil) ;
chopped shallots blended in butter are sometimes
added.
Page 26
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Chantilly. — Well reduced bechamel blended with
whipped cream.
Chasseur (Huntsman). — Espagnole sauce, with
chopped shallots, mushrooms and parsley, flavoured
with pepper, lemon juice and game essence.
Chateaubriand. — Rich brown sauce, made with
meat glaze, espagnole sauce, fresh butter, white
wine, lemon juice, and chopped parsley, flavoured
with cayenne pepper and red currant jelly.
ChaudfPOid. — Masking or coating sauce, made of
well-reduced white, fawn, cream, green or brown
sauce, blended with sufficient gelatine or aspic to
set when cold.
Chevreuil (Venison). — A brown sauce, reduced with
claret, port wine, and thinly sliced gherkins,
seasoned with red pepper.
Chorroil. — Bearnaise blended with tomato puree.
Colbert. — Thin brown fish sauce, enriched with
butter and glaze, finely chopped herbs, and lemon
juice.
aux Concombres (Cucumber). — Bechamel or white
cream sauce blended with cucumber puree.
Corniehon (Gherkin). — A brown sharp sauce, like
poivrade, with finely chopped gherkins.
Crevettes (Shrimp). — Pink fish sauce with picked
shrimps.
Creme (Cream). — Bechamel sauce finished with
fresh cream.
Cumberland. — Thin brown sauce, with meat glaze,
orange juice, red currant jelly, lemon juice, and
port wine, fine shreds of orange rind, seasoned with
mustard, paprika and ginger.
Curry. — A pale brown or fawn coloured sauce, made
with veloute gravy, finely chopped onion fried in
butter, and curry powder, well reduced and
tamined.
Danoise (Danish). — White wine sauce, flavoured with
grated cheese, anchovy cream and lobster butter.
Demi-glace (Half Glaze). — Espagnole reduced with
veal stock or gravy of light consistency.
c
SA UCES
50
k la Diable (Devilled). — Chopped shallots blended
in butter and reduced in vinegar, diluted with
demi-glace and red wine, reduced and highly
seasoned with Worcester sauce, cayenne, etc.
Diplomate. — Bechamel sauce blended with lobster
butter and anchovy essence.
Duehesse. — Bechamel, enriched with fresh butter,
with finely chopped ox-tongue and mushrooms.
Duglere. — Tomato sauce blended with bechamel and
fish essence, finished with fresh butter and chopped
parsley.
Duxelle. — Brown sauce enriched with meat glaze,
chopped mushrooms, truffles, ham, blended shallots
and parsley, flavoured with lemon juice.
Eehalote (Shallot). — Thin brown gravy sauce,
with finely chopped shallots and parsley, blended
in butter, flavoured with shallot vinegar, or finely
chopped shallots mixed with vinegar and lemon
juice and seasoning; served with oysters.
Eerevisses (Crayfish). — White cream sauce mixed
with crayfish butter.
Epieurienne. — Mayonnaise cream mixed with
cucumber puree, aspic, chopped gherkins and
chutney ; served cold.
Espagnole (Foundation Sauce). — A brown sauce
made with brown roux, mirepoix of vegetables and
ham or bacon, meat stock, wine and seasoning.
Estragon (Tarragon). — Demi-glace reduced with
white wine and tarragon vinegar, with finely
chopped blanched tarragon leaves.
Fenouil (Fennel). — A white sauce, with finely
chopped fennel flavoured with lemon juice ; served
with boiled fish.
Fermiere (Farmhouse). — Brown sauce, with finely
chopped ham, parsley and capers ; served with
game.
Financiere. — Brown madere sauce reduced with
chicken essence, truffle and mushroom liquor.
Fines Hepbes. — A white or brown sauce with finely
chopped herbs (parsley, tarragon and chervil) ;
chopped shallots blended in butter are sometimes
added.