Practical gastronomy and culinary dictionary

A white fish sauce, consisting of melted butter sauce, mixed with a little walnut ketchup, chilli vinegar, and Cayenne pepper. Sauce d Vestragon. Tarragon sauce. A clear brown sauce flavoured with tarragon leaves. Served with poultry or quenelles. Sauce aux ecrevisses. Crayfish sauce. Bechamel sauce with crayfish tails, finished with a little crayfish butter. Sauce fermiere. Farmhouse sauce. A French sauce, consisting of Espagnole sauce with 294 PRACTICAL GASTEONOMY finely chopped ham, parsley, and capers. Usually served with game. Sauce fines herbes. Fine herbs sauce. A white fish sauce reduced with white wine, flavoured with grated nutmeg and white pepper, thickened with fresh butter and yolks of eggs. Chopped shallots are sometimes added. Satice d la Flamancle. Flemish sauce. Sauce for fish, made with melted butter sauce, thick- ened with yolks of eggs and prepared mustard. Sauce fleurette. Fleurette sauce. A white sauce, served with fish or vegetables, made from flour, butter and fleurette (which is the name applied to the first skimming of milk which is very sweet) ; the sauce is seasoned with salt and pepper. Sauce fi^ianciere, Financiere sauce. A brown sauce, well reduced with sherry, meat extract and mushroom ketchup. The garniture of truffles, small mushrooms, cock's-combs, &c., is added when the sauce is ready for serving. Sauce fenouil. Fennel sauce. A white sauce with chopped fennel. Served with boiled fish. Sauce Genoise. Genoese sauce. A brown fish sauce, prepared with Espagnole sauce, reduced with red wine, mixed with chopped parsley, anchovy butter, and chopped mushrooms ; flavoured with grated nutmeg and lemon juice. Saiice Genevois. Genevan sauce. A brown fish sauce, flavoured with Madeira wine, garlic, and anchovy essence, thickened with fresh butter. Sauce gibier. Game sauce. A brown sauce, flavoured with certain kinds of game, reduced with red wine. SAUCES 295 Sauce a la Gloucester. Gloucester sauce. A cold sauce for fish or salads, prepared with mayonnaise sauce, cream, chilli vinegar, chopped tarra- gon, French mustard, and Cayenne pepper. Sauce Garibaldi. Garibaldi sauce. A brown sauce for meat or fish, with pounded garlic, capers, curry powder, mustard, anchovy paste and chilli vinegar. Sauce a la generale. General's sauce. A brown savoury sauce made with melted butter, lemon juice, tarragon vinegar, Se\dlle orange rinds finely chopped, and sherry flavoured with garlic, bay-leaf, thyme, clove, shallot, mace, salt and pepper. Sauce Hessoise. Hessian sauce. A kind of cold horseradish sauce, made with sour cream, grated horseradish and fresh bread-crumbs, seasoned with sugar and salt ; served with roast beef or steaks. Sauce Hollandaise. Dutch sauce. A rich fish sauce, prepared with butter, yolks of eggs, tarragon vinegar, lemon juice and mignonette pepper ; a little Bechamel sauce is sometimes added. Sauce Hollandaise verte. Green Dutch sauce. Hollandaise sauce mixed with young parsley leaves, well boiled and pounded. Sauce a la Holstein. Holstein sauce. A white sauce for fish, made with Bechamel sauce, fish stock and white wine, well reduced ; thickened with egg-yolks and flavoured with nutmeg. Sauce Mere de sancjlier. Boar's head sauce.