Practical gastronomy and culinary dictionary

A white sauce, with grated horseradish and chilli vinegar ; served hot. SAUCES 303 Sauce supreme. Supreme sauce. A high class white sauce, made from chicken broth thickened with Qgg yolks, cream and fresh butter ; a garniture of sliced truffles and mushrooms is added, according to the requirement of the dish it is served with. Sauce Tartare. Tartar sauce. A stiff mayonnaise sauce, mixed with French mustard, jQnely chopped chives, spring onions, tarragon and chervil leaves, gherkins, capers and parsley. Sauce Texieime. Texas sauce. A kind of curry sauce, with a little saffron, chopped parsley, lemon juice, finished with fresh butter as a liaison. Served with meat or fish dishes. Sauce tomate. Tomato sauce. Puree of tomatoes, with a little brown sauce and meat glaze ; flavoured with aromatic herbs, shallots, and a little sugar. Sauce tortue. Turtle sauce. A brown sauce, made from turtle broth, with finely chopped shallots, a little anchovy paste, lemon juice, sherry, and finely chopped lemon rind ; seasoned with Cayenne pepper. Sauce universelle. Universal sauce. A highly spiced cold sauce, for cold meats, &c., pre- pared with mushroom ketchup, port wine, shallot vinegar, ground spice, mace, Cayenne pepper and essence of anchovies. Sauce veloute. Veloute sauce. A richly seasoned white sauce, prepared with chicken or veal broth, flavoured with savoury herbs and soup vegetables. When finished it should be as smooth as velvet : hence the name veloute (velvet-like). Sauce Venitienne. Venetian sauce. A white fish sauce, thickened with a liaison of yolks 304 PRACTICAL GASTRONOMY of eggs and fresh butter, mixed with chopped parsley. A little lemon juice and a garniture of stewed button mushrooms are added before serving. Sauce vert-pre. Green herb sauce. A sauce composed of parboiled spinach, parsley, chives and tarragon (equal quantities of each), worked with fresh butter, passed through a sieve, and mixed wdth ravigote sauce. Served with fish, vegetables, or salads. Sauce Villeroi. Yilleroi sauce. A white sauce, with finely chopped cooked ham and tongue, finished with a liaison of egg yolks and fresh butter. Sauce vinaigrette. Vinaigrette sauce. A cold sauce, prepared with salad oil, A-inegar, essence of anchovy, chopped shallots, parsley, cher\41 and gherkins ; seasoned with pepper and salt. Served with calf's head, seakale, asparagus, &c. Sauce verjus. Verjuice sauce. Espagnole sauce, with mashed unripe green grapes, cooked in broth, reduced with a little sherry, and finished with fresh butter. Served with roast ducks or pork. Sauce cVYork. Yorkshire sauce. Consists of Espagnole sauce, finely shred orange rind, red currant jelly, port wine, orange juice, and a little ground cinnamon. Served with boiled ham or pickled pork. EIPICES OTJXjIIT^ft.II^ES. SENN'S AROMATIC SEASONING Is the j)erfection of Tonic Condiments, and stands unsurpaysed for improving the flavour of Soups, Entrees, and Sauces. Can be obtained of high-class Grocers and Italian Warehousemen. ENTREMETS — SWEETS 305 EKTREMETS DE BOTJCETJR— SWEET DISHES. Poudings.