Flamande (Flemish). — A white sauce with egg-yolks,
flavoured with mustard.
Francois. — Tomato sauce reduced with white wine,
with chopped mushrooms finished with butter.
Garibaldi. — A brown sauce, flavoured with crushed
garlic, capers, curry, anchovy paste and mustard ;
served with fish or meat.
Generale. — A brown savoury sauce, flavoured with
lemon juice, tarragon vinegar, orange peel finely
chopped, garlic and sherry.
SA UCES
5i
Genevoise (Geneva). — Madere sauce reduced with fish
essence, flavoured with garlic and anchovy essence.
Genoise (Genoese). — Espagnole reduced with fish
stock and red wine, flavoured with anchovy essence,
parsley and mushrooms.
Gibier (Game). — A brown sauce flavoured with
essence of game.
Gloucester. — Mayonnaise cream mixed with chopped
tarragon, flavoured with mustard and chilli vinegar ;
served with fish or meat salads.
Gourmet. — A brown fish sauce mixed with lobster
butter, chopped prawns and truffles.
Grand Veneur. — Espagnole reduced with blood of
game, hare, etc., highly spiced with pepper.
Granville. — White wine sauce mixed with chopped
mushrooms, shrimps and truffles.
Gribiehe. — Mayonnaise mixed with mustard and
finely chopped herbs.
Hachis. — Brown sauce with chopped mushrooms,
capers and gherkins.
Hessoise. — Cold horseradish sauce made with sour
cream, grated horseradish and fresh breadcrumbs,
seasoned with sugar and salt ; served with roast
beef or steaks.
Hollandaise (Dutch). — A rich fish sauce prepared
with butter, yolks of eggs, tarragon vinegar, lemon
juice, and mignonette pepper.
Hollandaise Verte. — Hollandaise sauce mixed with
parsley leaves, blanched and pounded.
Holstein. — Bechamel sauce reduced with fish stock
and white wine, thickened with egg-yolks, and
flavoured with nutmeg.
Homard (Lobster). — Bechamel with chopped lobster
meat, finished with lobster butter.
Horly. — A supreme (rich white sauce) blended with
tomato puree, meat extract or glaze, and butter.
Hure de Sanglier (Boar’s Head).— A cold sauce
prepared with bitter orange juice and finely
chopped rind, sugar, red currant jelly, port wine
and prepared mustard, seasoned with black pepper.
A useful stock sauce.
aux HuitPes (Oyster). — Bdchamel with oysters,
bearded and cut in four, egg yolks and lemon juice.
Indienne (Indian). — A brown sauce flavoured with
curry powder or paste.
Italienne (Italian). — Espagnole sauce blended with
tomato puree, chopped mushrooms, white wine, and
chopped shallots fried in oil ; seasoned with pepper,
lemon juice and nutmeg.
Jambon (Ham) . — A brown sauce with finely shredded
ham, chopped chives, shallots and parsley, flavoured
with lemon juice and paprika or krone pepper.
SA UCES
52
Joinville. — A white fish sauce, enriched with yolks
of eggs, fresh butter and lobster coral ; flavoured
with lemon juice and cayenne pepper.
Kari. — Indian curry sauce.
Livournaise. — A cold sauce prepared with anchovy
fillets, yolks of eggs, sweet oil, vinegar, chopped
parsley, pepper and nutmeg.
Lyonnaise (Lyons Sauce). — A kind of tomato sauce
with minced Spanish onions (previously fried in
butter), flavoured with meat glaze and lemon juice ;
also made with bechamel foundation.
MadePe (Madeira). — A brown sauce composed of
demi-glace sauce, tomato sauce, reduced with
Madeira wine.
Maitre d’Hotel (Hotel-keepers’). — A white sauce
with butter, cream and chopped parsley.
Maintenon. — White onion puree thickened with egg-
yolks and veloute sauce.
Page 27
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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Flamande (Flemish). — A white sauce with egg-yolks,
flavoured with mustard.
Francois. — Tomato sauce reduced with white wine,
with chopped mushrooms finished with butter.
Garibaldi. — A brown sauce, flavoured with crushed
garlic, capers, curry, anchovy paste and mustard ;
served with fish or meat.
Generale. — A brown savoury sauce, flavoured with
lemon juice, tarragon vinegar, orange peel finely
chopped, garlic and sherry.
SA UCES
5i
Genevoise (Geneva). — Madere sauce reduced with fish
essence, flavoured with garlic and anchovy essence.
Genoise (Genoese). — Espagnole reduced with fish
stock and red wine, flavoured with anchovy essence,
parsley and mushrooms.
Gibier (Game). — A brown sauce flavoured with
essence of game.
Gloucester. — Mayonnaise cream mixed with chopped
tarragon, flavoured with mustard and chilli vinegar ;
served with fish or meat salads.
Gourmet. — A brown fish sauce mixed with lobster
butter, chopped prawns and truffles.
Grand Veneur. — Espagnole reduced with blood of
game, hare, etc., highly spiced with pepper.
Granville. — White wine sauce mixed with chopped
mushrooms, shrimps and truffles.
Gribiehe. — Mayonnaise mixed with mustard and
finely chopped herbs.
Hachis. — Brown sauce with chopped mushrooms,
capers and gherkins.
Hessoise. — Cold horseradish sauce made with sour
cream, grated horseradish and fresh breadcrumbs,
seasoned with sugar and salt ; served with roast
beef or steaks.
Hollandaise (Dutch). — A rich fish sauce prepared
with butter, yolks of eggs, tarragon vinegar, lemon
juice, and mignonette pepper.
Hollandaise Verte. — Hollandaise sauce mixed with
parsley leaves, blanched and pounded.
Holstein. — Bechamel sauce reduced with fish stock
and white wine, thickened with egg-yolks, and
flavoured with nutmeg.
Homard (Lobster). — Bechamel with chopped lobster
meat, finished with lobster butter.
Horly. — A supreme (rich white sauce) blended with
tomato puree, meat extract or glaze, and butter.
Hure de Sanglier (Boar’s Head).— A cold sauce
prepared with bitter orange juice and finely
chopped rind, sugar, red currant jelly, port wine
and prepared mustard, seasoned with black pepper.
A useful stock sauce.
aux HuitPes (Oyster). — Bdchamel with oysters,
bearded and cut in four, egg yolks and lemon juice.
Indienne (Indian). — A brown sauce flavoured with
curry powder or paste.
Italienne (Italian). — Espagnole sauce blended with
tomato puree, chopped mushrooms, white wine, and
chopped shallots fried in oil ; seasoned with pepper,
lemon juice and nutmeg.
Jambon (Ham) . — A brown sauce with finely shredded
ham, chopped chives, shallots and parsley, flavoured
with lemon juice and paprika or krone pepper.
SA UCES
52
Joinville. — A white fish sauce, enriched with yolks
of eggs, fresh butter and lobster coral ; flavoured
with lemon juice and cayenne pepper.
Kari. — Indian curry sauce.
Livournaise. — A cold sauce prepared with anchovy
fillets, yolks of eggs, sweet oil, vinegar, chopped
parsley, pepper and nutmeg.
Lyonnaise (Lyons Sauce). — A kind of tomato sauce
with minced Spanish onions (previously fried in
butter), flavoured with meat glaze and lemon juice ;
also made with bechamel foundation.
MadePe (Madeira). — A brown sauce composed of
demi-glace sauce, tomato sauce, reduced with
Madeira wine.
Maitre d’Hotel (Hotel-keepers’). — A white sauce
with butter, cream and chopped parsley.
Maintenon. — White onion puree thickened with egg-
yolks and veloute sauce.