Practical gastronomy

Reine-Marie (Queen Mary). — A brown sauce, made with rich meat gravy, port wine, chopped shallots, parsley, and pounded anchovies ; served with all kinds of roast meats or boiled fish. Remoulade. — A mayonnaise sauce, with chopped parsley, fennel, tarragon leaves, shallots, and pre- pared mustard. Ricardo. — A brown sauce, prepared from the carcase of game, with finely minced fried onions, toasted bread, sherry, thickened with a little meat glaze ; served with dishes of game, etc. Riche. — Hollandaise enriched with lobster butter or spawn, with dice shapes of truffles and crayfish tails. Richelieu. — A brown game sauce, with Madeira wine and meat extract. Robert (Robert) . — A brown sauce, with finely chopped onions fried in butter, chilli vinegar, prepared mustard, and a little anchovy essence. Romaine (Roman). — Demi-glace or espagnole sauce, mixed with currants, sultanas, Italian pine-seeds (pignoli), diluted and reduced with white wine vinegar, and strained. Rouennaise. — Madere sauce blended with duck liver puree. Ru SSe (Russian). — Allemande or bechamel, with grated horseradish, finely chopped ham, shallots, reduced with vinegar and white wine, seasoned with sour cream, sugar, pepper and salt ; served hot. 56 SA UCES Sieilienne (Sicilian). — Espagnole sauce, reduced with Marsala wine ; sliced onions fried in butter are mixed with the sauce just before serving ; served with beefsteaks, roast fillets of beef, etc. Salmis. — A brown game sauce, reduced with white wine, meat glaze, and tomato pulp, flavoured with savoury herbs. Soubise. — A white, flavoured onion sauce, seasoned with nutmeg, pepper, sugar, and salt ; passed through tammy, and finished with cream and butter. Soyer. — A white fish sauce, flavoured with savoury herbs, shallots, and lemon juice, thickened with egg-yolks and cream ; strained. Stragotte. — A rich game sauce, reduced with tomato pulp and Madeira wine, flavoured with vegetable mirepoix, shallots, cloves and mace, and strained ; generally served with Italian dishes. Suedoise (Swedish). — A white sauce, highly flavoured, with grated horseradish and chilli vinegar ; served hot. Supreme. — A rich white sauce, made with chicken stock and white roux, enriched with egg-yolks, cream and fresh butter ; a garniture of sliced truffles and mushrooms is sometimes added. TaPtare. — Mayonnaise mixed with French mustard, finely chopped chives, spring onions, tarragon and chervil leaves, gherkins, capers and parsley ; served cold. Texienne (Texas). — A mild curry sauce, with a little saffron, chopped parsley, lemon juice, finished with fresh butter. Tomate (Tomato). — Fresh tomatoes cooked with mirepoix, white wine, and veal stock, thickened with white roux, seasoned and strained ; or puree of tomatoes, mixed with a little brown sauce and meat glaze, flavoured with aromatic herbs and shallots, seasoned with salt and sugar. TOPtue (Turtle). — A brown sauce, made from turtle stock, with finely chopped shallots, flavoured with anchovy essence, lemon juice, sherry, and finely chopped lemon rind ; seasoned with salt and cayenne pepper ; strained. Univepselle (Universal). — A highly spiced cold sauce, for cold meats, etc., prepared with mush- room ketchup, port wine, shallot vinegar, ground spice, mace, cayenne pepper and anchovy essence. Valoise. — Finely chopped shallots reduced in white wine, mixed with meat extract, egg-yolks, chopped parsley, cream and butter ; whisked in bain-marie ; seasoned with salt and Worcester sauce.