Practical gastronomy and culinary dictionary

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. This sauce is useful for almost every kind of cold meat, and will keep for some time if bottled. 296 PEACTICAL GASTRONOMY Sauce ho7narcl. Lobster sauce. Sauce aux huitres. Oyster sauce. Sauce Indienne. Indian sauce. A brown sauce, flavoured with curry powder. Sauce Italienne. Italian sauce. A brown sauce, made witliEspagnole sauce, to which tomato puree, a little white wine, chopped shallots which have been fried in oil, pepper, lemon juice, nutmeg, and chopped mushrooms are added. Sauce Joinville. Joinville sauce. A rich fish sauce made with flour, butter, fish broth, finished with a liaison of yolks of eggs, fresh butter, and lobster coral ; flavoured with lemon juice and Cayenne pepper. Sauce au jamhon. Ham sauce. A brown sauce with finely shred ham, chopped chives, shallots and parsley, flavoured with lemon juice. Suit- ably served with white meats, veal, pork, etc. Sauce Livoiirnaise. Leghorn sauce. A cold sauce, prepared with pounded anchovy fillets, yolks of eggs, sweet oil, vinegar, chopped parsley, pepper and nutmeg. Sauce Lyonnaise. Lyons sauce. A kind of tomato sauce, with coarsely shred Spanish onions (previously fried in butter) ; flavoured with meat- glaze and lemon juice. Sauce Madere. Madeira sauce. A brown sauce, composed of Espagnole sauce, tomato sauce, reduced with Madeira wine. Sauce maitre-d' hotel. Hotel keeper's sauce. A white sauce with kneaded butter, cream, and chopped parsley. Sauce Maltaise. Maltese sauce. Veloute sauce with chopped parsley, shallots and SAUCES 297 mushrooms, diluted with sherry wine ; flavoured with lemon juice and finely- shred orange rind. Sauce matelote hlanche. Matelote sauce, white. A white oyster sauce with mushroom juice, white wine, and button mushrooms, flavoured with savoury herbs. Sauce matelote hrune. Matelote sauce, brown. A red-wine sauce with fried button onions and button mushrooms, flavoured with fine herbs and anchovy essence. Sauce a la mentlie. Mint sauce. Consists of vinegar, chopped green mint leaves, and moist sugar. Sauce mayonnaise. Mayonnaise sauce. A cold sauce composed of yolks of eggs, salt, pepper, salad oil and vinegar ; a little cold Bechamel sauce or cream is sometimes added. This sauce serves as dress- ing for salads, mayonnaise of fish, meat, poultry, &c. Sauce Malaga. Port wine sauce. A brown sauce prepared with meat glaze, port wine and lemon juice; flavoured with shallots and cayenne. Sauce Maximilien. Maximilian sauce. Tartare sauce with tomato pulp, and finely chopped tarragon leaves to flavour. Sauce Mirabeau. Mirabeau sauce. A white sauce with pounded garlic, chopped parsley, lemon juice, and a liaison of butter and meat extract. Sauce aux moules. Mussel sauce. Hollandaise sauce with cooked mussels. Satice a la moelle de ho&uf. Beef marrow sauce. Espagnole sauce flavoured with fried shallot, mixed with blanched beef marrow cut in thin slices, chopped parsley, a little vinegar and red pepper. 298 PRACTICAL GASTRONOMY Sauce moutarde. Mustard sauce. Melted butter or Becliamel sauce, mixed with pre- pared mustard. Sauce Naioolitaine. Neapolitan sauce. A brown sauce with finely minced ham, claret, currant jelly and grated horseradish, flavoured with shallots, bay-leaf, thyme and cloves.