Practical gastronomy

OPange. — Reduced gravy sauce, mixed with orange juice and finely shredded orange rind ; served with roast duck or game. c 3 SA UCES 54 Pain (Bread). — Milk thickened with fresh bread- crumbs, cooked with a small onion stuck with a clove; finished with a little butter and seasoned with salt and pepper ; served with roast poultry and some game. Paprika. — Veloute or allemande sauce highly seasoned with paprika and red Hungarian pepper. Parisienne. — 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. Pauvre Homme. — A brown sauce, blended with tomato ketchup and anchovy essence ; suitable as a fish sauce. Perigueux (Perigord). — Madere sauce with finely chopped truffles, enriched with meat glaze. PePSil (Parsley). — Melted butter or bechamel sauce, with finely chopped parsley. Persillade. — 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. Piment. — Demi-glace sauce blended with tomato puree, highly seasoned with chopped pimentos and cayenne. Piquante. — A sharp brown sauce with chopped gherkins, capers and shallots, seasoned with plenty of pepper and essence of anchovy. Poivrade (Pepper). — A brown pepper sauce, flavoured with lean bacon or ham, celery, onions, thyme and bay-leaf, reduced with vinegar, anchovy essence and black pepper. Pomme (Apple). — Apple pulp, slightly sweetened, enriched with whipped cream ; served hot with roast pork, goose or duck. Pompadour. — Allemande or veloute sauce with shallots (fried), cream, egg-yolks, chopped mush- rooms, and parsley. Polonaise (Polish). — Veloute sauce with sour cream, grated horseradish, chopped fennel and lemon juice ; served with cutlets or steaks. Portugaise. — Tomato sauce diluted with well- reduced veal gravy, flavoured with onion, blanched and fried, and garlic. Poulette (Veloute). — A white sauce, flavoured with aromatic herbs, thickened with egg-yolks and fresh bu tter, finished with chopped parsley and lemon j uice. Prince de Galles (Prince of Wales.) — A cold sauce prepared with hard-boiled and raw egg-yolks, salad oil, tarragon vinegar, mixed with finely chopped herbs and French mustard ; served with grilled or fried fish, or meat. SA UCES 55 Prineesse. — Well reduced allemande or bechamel, with chicken essence and mushroom liquor, sliced mushrooms and double cream. PFOVengale. — Demi-glace with tomato pulp, finely- chopped and fried onions, sliced mushrooms, and chopped parsley and olives, flavoured with lemon juice and garlic. Raifort (chaude) (Horseradish, hot). — Bechamel sauce, mixed with grated horseradish and a little cream . Raifort (froide) (Horseradish, cold). — Sour cream, mixed with freshly grated horseradish and a little vinegar, seasoned with sugar and salt. Ravigote (chaude). — A white sauce, flavoured with savoury herbs, reduced with wine vinegar, finished with fine herbs, butter and cream (hot). RavigOte (froide).- — Mayonnaise sauce, mixed with chopped parsley, chives, chervil, tarragon and shallots, tinted with a little spinach greening (cold). Reforme. — Poivrade sauce, diluted with port wine, red currant jelly and Worcester sauce. Regenee. — Demi-glace or gravy sauce, reduced with white wine and truffle essence, flavoured with finely minced and blended onions.