Practical gastronomy and culinary dictionary

Sauce blanche a Vanglaise. Melted butter sauce. Sauce Bohemienne. Bohemian sauce. A white sauce made with fresh bread-crumbs, white stock, butter, and grated horseradish; seasoned with pepper and salt. Sauce Bretonne. Bretonne sauce. A brown onion sauce. Sauce Bordelaise. Bordelaise sauce. A brown sauce with beef marrow, red wine, chopped parsley, tarragon, and shallots. Sauce Bourguignonne. Burgundy sauce. A brown sauce, composed of Espagnole sauce, finely minced onions, and parsley reduced in Burgundy wine ; flavoured with thyme, bay-leaf, cloves and mace. Sauce d la creme. Cream sauce. Bechamel sauce finished with fresh cream. Sauce aiix cdiores. Caper sauce. Sauce aux cdiores brune. Brown caper sauce. A brown sauce, with coarsely chopped capers, seasoned with nutmeg and black pepper. Sauce cardinal. Cardinal sauce. A rich white fish sauce, mixed with lobster spawn, flavoured with essence of anchovies and chilli vinegar. Saiice Cazanova. Cazanova sauce. A cold fish or salad sauce, composed of mayonnaise sauce, with finely shred truffles, whites of hard-boiled eggs, flavoured with garlic. 292 PKACTICAL GASTEONOMY Sauce au celeri. Celery sauce. A white sauce with cooked minced celery, served with boiled poultry. Sauce Chateaubriand. Chateaubriand sauce. A 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. Sauce chasseur. Hunter's sauce. Consists of Espagnole sauce, chopped shallots, mush- rooms, and parsley; flavoured with pepper, lemon juice, and game essence. Sauce chevreuil. Venison sauce. A brown sauce, with claret, port wine, and thinly sliced gherkins ; seasoned with red pepper. Sauce aux chamingnons. Mushroom sauce. Sauce aux crevettes. Shrimp sauce. Sauce Cumberland. Cumberland sauce. A brown sauce, flavoured with Seville oranges, red currant jelly, and mustard boiled with the sauce. Sauce chazidfroid brune. Brown chaudfroid sauce. A rich brown sauce mixed with savoury jelly, to which is added the flavour of certain fish, meat or game. Used as dressing for the preparation of chaudfroid dishes. Sauce chaudfroid blonde. White chaudfroid sauce. Savxie Colbert. Colbert sauce. A brown fish sauce, with chopped parsley and tarragon, fresh butter and lemon juice. Sauce cornichons. Gherkin sauce. Poivrade sauce mixed with finely minced gherkins. Sauce demi-glace. Demi-glaze sauce. A clear brown sauce reduced with meat extract. SAUCES 293 Sauce d la Diable. De^^lled sauce. A brown sauce with finely chopped shallots, seasoned with Cayenne pepper, chilli vinegar, and Harvey sauce. Sauce Duxelles. Duxelles sauce. A brown sauce, with finely chopped truffles, mush- rooms, cooked ham, parsley and shallots, thickened with egg-yolks, and flavoured with lemon juice. Sauce a la Duchesse. Duchesse sauce. A white sauce, with finely chopped white mushrooms, cooked ox-tongue, and fresh butter as liaison. Sauce diplomate. Diplomatic sauce. A fish sauce, consisting of Bechamel sauce, lobster coral, fresh butter, and anchovy essence. Sauce echalote. Shallot sauce. A brown gravy sauce with finely minced shallots, lemon juice, and chopped parsley. Sauce Espagnole. Spanish sauce. A thick brown gravy: serves as foundation of most brown sauces used in cookery. Sauce d Vessence de gibier. Essence of game sauce. Sauce e^picure. Epicurean sauce.