SAUCES FOR FISH, MEATS, POULTRY, GAME, ETC

Des Sauces Pour les Poissons, des Viandes, la Volaille, le Gibler, etc.

The Creoles, like their French an- cestors, hold that the three mother sauces, or "Sauces Mfires," are Brown Sauce, or "Sauce Espagnole"; the White Sauce, or "Sauce Allemande," cand the "Glace," or "Glaze." These are the foundation of all sauces, and upon their successful making depends the taste and piquancy of the num- berless variety of fancy sauces that give to' even the most commonplace dish an elegance all its own. The Creoles are famous for tlieir splendid .feau'ces, and the perfect making of a ■good sauce is considered an indispen- sible part of culinary art and do- mestic economy. The first thing to learn in making saucee of every kind is how to make a good "Roux," or the foundation mixture of flour and butter, or flour and lard. We have the Brown Roux and the White Roux. In making a Brown Roux, this unfailing rule must be the guide: Never, under any considera- tion use burnt or over-browned flour.

BroTrn Roux.

Roux Brun. 1 Tablespoonful Butter. 1 Tablespoonfal Flour.

In making the roux, which Is the foundation of a fancy sauce, melt the tablespoonful of butter slowly, and add gradually the flour, sprink- ling it in and stirring constantly, till every portion is a nice, delicate brown. Never make it too brown, because it must continue browning as ■the other ingredients are added in the order given in every recipe in this book. It is a great mistake to pile all ingredients, one after another, pell-mell, into a dish, in the course of preparation. The secret of good ■cooking lies in following implicitly the gradual Introduction of the com- ponent parts in the order specified.

In making a roux for cooking gra- vi-es or smothering meats, the pro- portions are one tablespoonful of lard and two of flour, butter always making a richer gravy than lard, and sometimes being too rich for .delicate stomachs. It is a great fad among many In our day to use noth- ing but butter in cooking. The Cre- oles hold that butter should be used in Its proper place, and lard in Its .own. The lard is not only less ex- pensive, but is far preferable to an Inferior quality of butter, and in many cases preferable to the best but-

ter, according to the dish in course ol ■ preparation. Properly made, the taste of lard can never be detected, and it is feared that butter is used by many to cover up, by its taste, the deficiencies of having made the roux improperly. If there is the slightest indication of burnt odor or over- browning, throw the roux away and wash the utensil before proceeding to make another. Remember that even a slightly burnt sauce will spoil the most savory dish.

White Roux.

Roux Blanc.

1 Tablespoonful Butter. 1 Tablespoonful Flour, The White Roux is made exactly like the Brown Roux, only that the butter and flour are put simultane^ ously into the saucepan, and not al- lowed to brown. It is then moistened witn a little broth or boiling water, and allowed to boil a few minutes till thick. The White Roux is the foundation of all ■white sauces, or those containing milk and cream. It Is also used In nearly all purges. In the Sauce Veloutfi it should be coIf ored.

5 Founds Rump of Beef. 5 Pounds of Bonel.

2 CalfB Feet. 1 Large Herb Bouquet. 1 Stalk of Celery. 3 Lnige Carrots. Salt and Pepper to Taste.

Glace is the foundation of all sauces for roasts, filets, etc. In other words, It Is Lleblg's Beef Ex- tract, which every housekeeper may make and keep on hand for gravies for meats. It Is made as follows^ Roast five pounds of the rump of the beef. Take five or six pounds of bones of beef and two calf's feet. After roasting the beef well and brown, but rare, chop it In small pieces, and put in a pot with two gallons of water. Add to this the bones and calf's feet, all raw. Then add a large herb bouquet, and one stalk of celery and three large car- rots. Let the whole come to a boil. As the scum rises skim, and then sea- son with salt and pepper to tast«(. Let all boll till reduced to one quart. Strain this, and it will make a jelly I or glace when cold. Do npt , add any flour or grease. The good Creole cook considers it little sltort of a

crime to add flour to the gravies of roast or broiled beef. This glace is then used as a "deml-glace" for sauces for sweetbreads, when they are prepared in sautfes, fllets of beef, etc. In making this "deml glace," take one tablespoonful of the glace, and add a spoonful of Madeira or Sherry wine. It should always be a light sauce. Use this for thickening Sauce Espagnole.

Ancliovy Sauce.

Sauce aux Beurre d'Anchois.

1 Tablespoonful of Anchovy Butter. IVi Tatlespoonfuls Flour. 1% Tablespoonfuls Butter. Make a White Sauce (see recipe), and add to this a tablespoonful of Anchovy butter, which comes pre- pared. Let it melt, season to taste in the sauce, and serve. An Anchovy Sauce may be either brown or white. Serve with boiled flsh.

Apple Sauce.

Sauce Marmalade de Pommes.

6 Large Apples.

2 Tablespoonfuls of Butter. 4 GloTes.

1 Stick Cinnamon. 1 Cup Water. Cut the apples into pieces, peel ,and let them boil till mashed into a jelly, stirring frequently, to prevent burn- ing. Add the ground cloves and the stick of cinnamon, ground fine. Let them boil at least three-quarters of an hour, mashing as they become tender. Then take off the Are and press them through a coarse sieive. Add sugar to taste, add the butter, and set all back on the fire, and let it simmer gently for five minutes longer. Set to cool in a dish, and serve with Roast Pork or Roast Goose. The sauce must not scorch, or the taste will be spoiled.

BSarnalse Sauce.

Sauce Bfiarnaise.

e Sballots. % CloTe of Garlic.

y, Gill of French Vinegar.

1 Tablespoonful Each of Flour and Butter.

Tolks of Four Eggs. A Grated Nutmeg. % Lemon's Juice. Glace.

Chop the shallots and mince the garlic very fine. Blend the butter and flour, or take a good tablespoon- ful of Glace (see recipe), and moisten with a tablespoonful of White Wine and good white consommg, till you have about a pint. Set on the stove, in a porcelain-lined saucepan. Add the pepper and salt and butter, and a quarter of a teaspoonful of grated nutmeg. Add half a gill of vinegar and the juice of a lemon, according to taste and acidity. When of the consistency approaching starch, take from the fire and add the yolks of four eggs, beaten well, and stirring all the time, till you have the consist- ency of a thick starch. Serve im-

mediately, with broiled steak, broiled chops, broiled flsh, etc.

Bechamel Sauce.

Sauce BSchamel. 2 Ounces of Raw Ham. 2 Fresh Mushrooms.

1 Tablespoonful of Butter. 1 Pint of Veloute Sauce. 2 Gills Rich Cream. 1 btick of Celery, Cut Very Fine. ^^ Carrot, Cut Very Fine. ^A Onion, Chopped Very Fine. 1 Bnnch Sweet Herbs. 2 Cloves. 4 Allspice. Blade of Mace. Put the butter in a saucepan, and as it melts add the chopped onion, and let it stew until very tender, but do not let it brown. Mince the ham and cut the vegetables very fine, and add first the ham, letting it brown a minute, and then the vege- tables, herbs and spices. Let all 'Simmer gently for ten minutes, with- out browning. Add the Veloutfie Sauce (see recipe,) stir in well, and bring all to a boil. Let it boil ten minutes, and be sure to stir constant- ly. Then add, by gentle degrees, the cream, which should not be heated, but which must be very rich and sweet (if not perfectly sweet it will spoil the sauce). When all this is blended, the sauce is of a velvet smoothness, and very delicious. Strain and set on the fire a minute longer to heat, and serve hot. It is served with fish, chicken and sweetbreads.

Bordelalse Sauce.

Sauce &, la Bordelaise.

& Shallots. % Glass Claret.

3-1 Pint of Sauce Espagnole,

A Dash of Red Pepper.

Cut two shallots very fine; put in a saucepan with a half glassful of Claret; reduce one-half; add three- quarters of a pint of good Sauce Es- pagnole (see recipe) and a dash of red pepper. Cook for twenty min- utes and serve hot. In serving this sauce, the fiavor may be increased by adding a dozen round slices of blanched Marrons.

Bordelaise Sauce, Creole Style.

Bordelaise Sauce a. la Crgole. 1 Onion or 2 Shallots. 1 Tablespoonful of Olive Oil. Salt and Pepper to Taste. Peel the onion or shallots and chop fine. Put in a saucepan with one tablespoonful of olive oil; let the on- ion saut§ well, and pour the sauce over tenderloin fllets or sirloin steaks when it is desired to serve these a. la Bordelaise. A tablespoonful of Red Wine may be added to the sauce.

Brown Sauce.

Sauce Espagnole.

1 Pound of Neck or Brisket of Veal.

Bones of Beef.

1 Gallon of Water. 2 Tablespoonfuls of Lard.

V^ Can Huslirooms or M Oan Truffles. 2 Ctiriots. 2 Tablespoonfuls of Flour.

2 Glores Garlic. 1 Herb Bouquet. 1 Wineglass of Bherr.y. Take a good quantity of bones, place in a gallon of boiling water, and make a strong consomme, sea- soning well with salt and pepper. Take a piece of the brisket or neck of the beef, and roast rare, so that the blood spUrts out when pricked with a needle. After roasting cut it in pieces of about one inch square. Take two tablespoonfuls of lard and three of flour, and brown slightly, stirring all the time. After brown- ing, add the water of the consomm§, w^hich has been reduced to about half a gallon, pouring It in slowly and stirring constantly. Then add jail the pieces of the roast beef which you have cut. Add three carrots, two cloves of garlic, one onion, an herb bouquet (tied together of thyme, parsley and bay leaf), and let the whole boil well two hours, stirring every five minutes until reduced to the consistency of starch. Then strain well through a strainer or sieve, season to taste, and set back on the stove to cook a few minutes longer. Taste, and if suf- ficiently seasoned take it off and al- low it to get cool. This sauce is then used as a foundation sauce, and will keep for at least one month in our climate of New Orleans, if put in a cool place in winter or the ice box in summer.

The Brown Sauce, or Sauce Es- pagnole, is made by taking out of this foundation sauce one tablespoon- ful at a time, and then adding one ■wineglass or two tablespoonfuls of Sherry, to dissolve, and a half pint of broth. Set it to boil again, and add a half can of mushrooms or truf- fles, as desired. It is used for all nrreats, flsh or fowl, served hot.

If one does not desire to keep it, and it is a matter of economy to do so, it can be made by reducing the proportions for the dish to be pre- pared, simply browning one table- spoonful of butter and two of flour, adding at the right time a pint of boiling broth, and Sherry to taste.

Bro'tvn Butter Sauce.

Sauce aux Beurre Noir. Vi Pound of Butter. 2 Tablespoonfuls of Cut Parsley (not chopped). 3 Tablespoonfuls Juice of Lemon or Vinegar, Salt and Pepper to Taste. Melt the butter in a saucepan, and when it begins to smoke it is brown- ing. Then add two tablespoonfuls of cut parsley, and let it brown half a minute longer. Then add three ta- blespoonfuls of the juice of a lemon or Tarragon Vinegar, and let it sim- mer two minutes longer, and serve with Stingaree or Rai aux Beurre

Noir (see recipe), calves' brains or crawfish boiled.

Bread Sauce.

Sauce de Pain.

1% Ounces of Fresh Bread Crumba,

% Cup of Cold Water.

% Ounce of Butter. 1 Cup of Cream or Milk.

6 Whole Peppers. Salt and Pepper to Taste. Crumble the bread and place in a saucepan with the water; add the butter, salt and peppers. Cook for five minutes and add the milk. Cook five minutes longer, remove the pep- pers and serve hot.

Caper Sauce.

Sauce aux Capres. Make a White Sauce, as above, and add a half cup of finely-cut French capers before serving. This sauce is served with boiled mutton.

CanllflOTrer Sauce,

Sauce aux Chouxfleurs. For this sauce, as a foundation, first make the Cream Sauce (see re- cipe), and add to it the flowerets of the cauliflower, which you will have previously boiled till tender, and out very fine. Serve with boiled fish, veal saute, boiled caulifiower, etc.

Chambord Sauce.

Sauce a. la Chambord. 1 Tablespoonful of Butter.

1 Large Onion Minced. 1 Sprig of Thyme.

1 Bay Leaf. 3 Large Tomatoes.

1 Truffle, If Desired.

G Thinly Sliced Mushrooms.

1 Pint Oyster Wat«r. Salt and Pepper to Taste.

2 Si^rlgs of Parsley. 2 Cloyes, Mashed,

4 Allspice, Ground. Brown the onion in the butter, but do not let it burn. Add three large tomatoes, chopped fine, with their juice and the finely-minced herbs, the thinly-sliced truffles and mush'rooms. Let these brown well for about ten minutes. Then add the pint of oys- ter water, and season to taste. Add, if you have thfem, three or four craw- fish, chopped fine, and one dozzen oysters. Let all boil twenty minutes longer, and season to taste. Serve with Baked Red Snapper and other baked fish.

Champasne Sauce.

Sauce au Champagne. 1 Glass of Champagne. 2 Cloyes.

6 Whole Peppers. 1 Bay Leaf.

S-4 of a Pint of Sauce Espagnole.

% Teaspoonful of Powdered Sugar.

Put the Champagne, cloves, peppers,'

bay leaf and sugar in a saucepan;

set on the flre and reduce for live

minutes. Then moisten the mixture

with three quarters of a pint of Sauce

Espagnole a,nd let It cook for fifteen minutes longer. Strain well and serve.

Chill Sauce.

Sauce au Chili. 6 Tomatoes. 4 Green Peppers. 1 Onion. 1 Tablespoonful of Salt. 1 % Cups of Vinegar. Cayenne and Chill Pepper to Taste. Boil the vinegar and add the chopped tomatoes and green peppers and the minced onion, adding a table- spoonful of sugar. Let all boil one hour. Season to taste, strain, and serve with any fish or meats.

Chestnut Sauce.

Sauce aux Marrons.

1 Pint of Large Boasted Cbestnnts. 1 Pint of Boiling Stocll. 1 Tablespoonful Flour. 1 Tablespoonful Butter. Salt and Pepper to Taste. Hoast the chestnuts, and peel and mash them very fine.. Make a Brown Roux with the flour and butter, and add the boiling stock. Let it boil for about five minutes, and add the mashed chestnuts, stirring constant- ly, and seasoning to taste. Let it boil for two minutes, take off and serve hot, with Broiled Dindonneau (turkey chicks). This is a great Creole dish and is considered a most reoherchfi and delicate one. The sauce may also be served with Boast Turkey.

Celery Sauce.

Sauce au C61eri. Mince the celery well; put it In a saucepan and cover with boiling wa- ter. Let it boil about thirty min- utes, until tender. Then make a Cream Sauce.

Colbert Sauce.

Sauce Colbert.

% Pint of Madeira Sauce.

1 Tablespoonful of Butter.

2 Tablespoonfuls of Consomme.

1 Teaspoonful of Chopped Parsley.

I'be Juice of Half a Lemon. Put a pint of very thick Madeira Sauce (see recipe) in a saucepan, add gradually the butter and consomm§ and mix well without allowing the mixture to boil. When ready to serve add the juice of half a lemon and a teaspoonful of chopped par- sley.

Cream Sauce.

Sauce a. la CrSme. 1 Tablespoonful Butter. 1 Tablespoonful Floor.

2 Gills of Fresh MlllJ or Cream.

Salt and Pepper to Taste. Melt the butter in the saucepan, and add the flour gradually, letting it blend without browning in the least. Add the boiling milk or cream 'and stir without ceasing. Add salt

and white pepper to taste, and serve immediately with boiled fish, etc.

Cranberry Sauce.

Sauce aux Airelles.

Wash the cranberries in cold water, and pick well, rejecting all those that float; on top or are in any man- ner over-ripe and spoiled. Put them in a porcelain-lined saucepan, with one pint of water, and let them boil over a moderate fire, stirring occa- sionally with a wooden spoon, and Tnashing the fruit as much as pos- sible. When the berries have cooked about twenty minutes, remove the Saucepan from the fire, and add the sugar stirring in sufficient to swaet- en nicely. Let them cook at least ten or fifteen minutes longer, after adding the sugar, and put into an earthern bowl, and let the sauce cool. Never strain the sauce. Many do, but the Creoles have found out that cranberry jelly is a very poor and in- sipid sauce, compared with that of the whole fruit, when formed into a sauce in an earthern mold. Liquid cranberry is a very poor apology for the dainty crimson mold of the na- tive fruit. The following directions for cooking this fruit are given in detail, because so few know how to purchase and prepare it properly:

Never, when buying cranberries, se- lect the pale, whitish fruit. They are unripe and unfit for use. Select fine, large, crimson-colored fruit.

Never cook cranberries in a metal saucepan; nor even in one of agate or the brightest tin. The berries ab- sorb the taste, as they are an acid fruit, and your best efforts will fail in making a fine sauce. Use always a porcelain-lined saucepan.

Do not put much water in the cran- berries. The proportion of a half a pint cupful to every quart should be rigidly observed.

Never add the sugar to the cran- berries until they have first boiled steadily at least twenty minutes, or felse the cranberries are liable to burn. After twenty minutes, add su- gar to taste. Do not be sparing of the sugar. Be careful to measure out a good, full pint for every quart of berries you are cooking. Take the cranberries off the stove, and stir in the sugar thoroughly, and let them boil again at least ten or fif- teen minutes after you have added the sugar. Stir them often to keep from burning.

Never put the cooked cranberries into tin or metal molds. Use always an earthenware bowl or mold.

Never dip the molds into water before putting in the cranberries. Let them be well washed and dried some time, as dipping them into water renders the cranberries bittejc When you wish to remove the cranberries

from the bowl or mold press them on the top, and gently loosen them at the bottom by setting the mold Into hot water long enough to warm It through, and thus loosen the cran- berries, without warming them.

And, finally, remember never to strain the cranberries, and not to use them on the same day on which they were cooked. Let them stand at least overnight, or twenty-four hours, in a cool place, before serving. Serve Cranberry Sauce with Roast Turkey.

Crapaudine Sauce.

Sauce 9, la Crapaudine.

1 Pint of Sance Plquante. S Chopped Mushrooms. 1 Teaspoonful of Dry Mustard. 2 Teaspooufuls of Tarragon Vinegar.

Put a half pint of very light Pi- quante Sauce on the Are, add the mushrooms finely chopped and a tea- spoonful of dry mustard, which has been well diluted in two tablespoon- fuls of Tarragon vinegar. Let the sauce boil for five minuetes and serve hot.

Creole Sauce.

Sauce a. la CrSole.

2 Tomatoes. , 6 Shallots.

1 Chopped Sweet Pepper.

1 Glass Sherry. Salt and Cayenne to Taste.

Make a Tomato Sauce quite brown. (See recipe.) Add the cliopped shal- lots and sweet pepper, and, when these are browned, add one vrine glass full of Sherry wine, seasoning highly. Serve with meats.

Cucumber Sauce.

Sauce aux Concombres.

1 Nice, Tender Cucumber.

2 Tablespooufuls of Prepared Mustard. The Yolk of One Egg. Seasoning to Taste.

Peel and grate the cucumber, and add the mustard, mixing thoroughly. Add the juice of one lemon and the yolk of one egs, beaten thoroughly. This Is a delicious salad dressing.

Currant Jelly Sauce .

Sauce a, la Gelfie de Groseilles.

Vs Tumbler of Currant Jelly.

i Tablespooufuls of Butter. 1 GUI Water.

1 Gill of Port or Madeira Wine.

Melt the butter, and add the jelly, blending well, and then add the gill of wine and water. Add a little salt and sugar to taste. The sauce is much finer when made of wine with- out water, but this is a question of taste. If the wine only is used, double the proportions, or according to taste. This sauce is served with Venison and other game.

Dravni Butter Sauce.

Sauce aux Beurre.

2 Tablespooufuls of 'Butter,

1 Tablespoonful Chopped Parsley. Juice of 1 Lemon.

) This sauce is made simply by melt- ing butter and adding a little chopped parsley. Add the juice of a lemon, if desired. It is used as a garnisli for broiled meat, fish, chicken, etc.

Demi-Glace.

Demi-Glace.

1 Pint of Sauce Espagnole. 1 Glass of Madeira Wine. 1 Glass of Mushroom Liquor. 1 Herb Boutiuet. 1 Teaspoonful of Pepper, , , , Salt to Taste. To one -pint of Sauce Espagnole (see recipe) add a glass of Madeira, wine arid a glass of mushroom liq- uor, a herb bouquet and a teaspoon- ful of pepper. Carefully remove all fat and set on the fire and cook for thirty minutes. Strain and use when needed. This sauce is used in all recipes where Madeira Sauce is in- dicated as a foundation sauce.

Devil's Sance.

Sauce &. la Diable.

1 Onion. 2 Cloves of Garlic.

3 Tablespooufuls of Butter.

1 Fickle a Finger Long. 1 Teaspoonful of

2 Gills of Consomme. Salt and Cayenne. 1 Glass of White Wine. Juice of a Lemon.

Brown the onion in butter, and add the two cloves of garlic, minced very fine. When brown, add one pickle, minced very fine, and add a teaspoon- ful of mustard prepared. Then add two gills of consommfe and one glass of White Wine, and the juice of a lemon, and allow It to cook slowly. Season with salt and hot pepper (piment fort), and serve with shell fish, chicken, sweetbreads, etc. This is a hot sauce.

Duxelle Sauce.

Sauce Duxelle.

1 Pint of Madeira Sance.

% Glass of White Wine. 12 Mushrooms. 2 Shallots.

% Ounce of Beef Tongue. % Tablespoonful of Butter. Salt dnd Pepper to Taste.

Put half a pint of Madeira Sauce and a half glass of White wine in a saucepan. Add the mushrooms, which must be chopped very fine. Then add the shallots, which will have also been chopped fine and browned in butter. Let this reduce slightly and add half an ounce of finely chopped cooked beef tongue. Let all boi for five minutes and serve hot.

Elgg Sauce. Sauce aux Oeufs.

The Yollis of S Eggs.

2 Chopped Hard-Bolled Eggs.

1 Bay Leaf, Minced Fine. 1 Onion,

6 Peppers.

2 Tailespoonfuls of Flour. 2 Tablespooufuls

of Butter.

H Teaspoonful of Grated Nutmeg.

1 Piut of Veal or Chicken Broth.

Chop the onions and put in the

saucepan with the butter and bay

leaf. Stir in the flour to thicken and

moisten with the broth. Mix well,

and add the nutmeg, and salt and

pepper to taste. Beat the yolks of

the eggs separately with the Juice

of halt a lemon. Pour gradually into

the sauce, but do not let it boil after

they are added. Press through a

sieve, and, w^hen ready to serve.

sprinkle with two chopped hard-boiled

eggs and a teaspoonful of minced

Hard-Egg Sauce.

Sauce aux Oeufs Durs.

Make a White Sauce, as above, and add three or two hard-boiled eggs, chopped, but not too fine, and a little flnely-minced parsley as a garnish. I'his sauce is served with boiled fish or boiled chicken or other fowl.

Genoese Sauce.

Sauce a, la Genoise.

1 Tablespoonful of Butter.

2 Tablespoonfuls of Flour.

1 GlasatuU of Claret. 1 Tablespoonful of Chopped Parsley. % Pint of Water. Salt, Pepper, Nutmeg, and Allspice to Taste.

Melt a tablespoonful of butter, stir in two tablesponfuls of flour, and mix well tin smooth. Then add a wine- glassful of Claret, stirring all well. To this add about half a pint of wa- fer, and season with pepper and salt and a little nutmeg and allspice. Let the sauce simmer and reduce to about one-half. Add parsley as a garnish and serve with boiled fish or boiled meat.

Giblet Sauce, Sauce d'Abbattis.

The Turkey Giblets. 1 Cnp of (Vater. Salt and Pepper to Taste.

Put the giblets or simply the giz- zard into a saucepan and cover well tfith water. Let them simmer as long as the turkey roasts, then cut them fine and take the turkey out of the pan on which it has been roasted. Add the giblets and stir Well, and then add a cup of the water in which the giblets have been boiled. Season to the taste and serve in a sauce dish, pouring over the dressing when serving the turkey.

HQllnndalse Sauce.

Sauce a. la Hbllandaise.

1 Tablespoonful of Melted Butter.

The Juice of Half a Lemon. Yolk of 1 Egg,-

Salt and Pepper to Taste.

1 Teaspoonful of Chopped Parsley. Sauce k la Hollandaise is nothing more than a Drawn Butter Sauce, to which the juice of a lemon and the yolk of an egg have been added. Melt the butter; add the juice of half a lemon; mix well and take off the stove and add tlie yolk of one egg, well beaten. Add a teaspoonful of -chopped parsley, beating steadily. This sauce is very light, and as soon as removed from the lire is .^served hot with the fish.

Horseradish Sauce.

Sauce au Raifort.

i S Eggs. 1 Cup Cream. Grated Horseradish. Salt and Pepper to Taste. % Pint of Consomme or Broth. Grate the horseradish in sufficient quantity for use, and place it in a saucepan with the boiling stock. Let it boil about ten minutes, or less, until tender. Season to taste. In the meantime rub the eggs in a bowl with the cream, beating, and mixing thoroughly. Add these to the horse- radish, stirring constantly ,but do not let the sauce boil, or the horse- radish will curdle. Serve with roast meats or with baked ficli. ,

Hunters' Sauie.

, Sauce a, la Chasiseur.

2 Tablespoonfuls of Butter.

2 Tablespoonfuls of Flour.

3 Tomatoes. 2 Onions. 6 Mushrooms.

1 Pint of Consomne. Put the flour and butter into a saucepan and blend well; then moist- en with one pint of consommS or water; add the chopped tomatoes, onions and mushrooms and season with a pinch of salt and pepper; add an herb bouquet and let it boil for an hour; before serving add the juice of a lemon or six drops of vinegar. If you have fresh game two table- spoonfuls of blood may be added but do not let it boil after this. Italian Sauce. Sauce a. I'ltalienne. 1 Tablespoonful Butter. 1 Tablespoonful Flour. 8 Shallots, Greens and White. 1 Tablespoonful of Chopped Parsley. % of a Lemon's Juice. % Can Mushrooms. Consomme. Salt sCui Pepper to Taste. Cayenne to Taste.

' A Sauce a, i'ltalienne may be either brown or white. If fnushrooms are used, make a white sauce, that Is, let the butter and flour blend with- out browning. Add a half cup of consomme and a half can of chopped-

mushrooms, the white of the shallot (chopped very fine) and the juice of half a lemon. If a brown sauce, add the shallots to the butter and flour, which you will have browned, using the chopped white and green of the shallots. Then add a half pint of consomme, and let it simmer for about an hour, and add the juice of a lemon and serve.

The white sauce is used for fish, the brown for meats. Always sea- son to taste.

Financier Sauce.

Sauce a. la FinanciSre.

2 Tablespoonfuls of Butter.

1 Tablespoonful of Flour.

6 Stoned Olives. 12 Musbrooms.

1 Glass of Sherry Wine.

Salt and Pepper to Taste.

A DastL of Cayenne.

Melt the butter, then remove from the fire and add the flour. Blend with a wooden spoon till smooth. Moisten with one pint of consommS till it reaches the consistency of cream. Then add the chopped mush- rooms, stoned olives, pepper, salt and Cayenne. Before serving add the wine. Serve hot.

JoUe Fllle Sauce.

Sauce a. la Belle Creole.

The Yolks of 2 Hard-Boiled Eggs.

M Cup Bread Crumbs.

1 Tablespoonful of Chopped Parsley.

1 Tablespoonful Butter. % Cup of Cream.

Salt and Pepper to Taste.

Put the butter into the saucepan, and add the flour, letting it blend well, without burning or browning, for this IS a white sauce. When it becomes a delicate yellow, add the bread crumbs, stir for one minute, and add the half cup of consomme or broth. Stir well, and add a half cup of cream, and salt and pepper to taste. Add the chopped parsley as a garnish, and a little onion juice. Take off the fire and add the well- chopped yolks of two eggs, and a ta- blespoonful of lemon juice. Serve with boiled fish or boiled meats of any kind.

Lyonuaise Sauce.

Sauce a. la Lyonnaise.

1 Dozen Tomatoes. Equal Parts of Onions.

% Spoon of Butter. 2 Cloves of Garlic. 1 Sprig Each of Thyme and Bay Leaf, Minced

Fine. Sherry to Taste. 1 Tablespoonful of Flour.

Salt and Pepper and Cayenne to Taste.

, Make a good Tomato Sauce (see recipe), and add to this the equal parts of onion browned in butter. Stir well, add a little lemon juice, and serve with any moats.

Madeira Sauce.

Sauce MadSre.

2 Gills of Espagnole Sauce or Brown Saace. 1 Gill of Truffles, Out in Two. 1 Gill of Mushrooms, Cut in Two. 1 Glass of Madeira Wine.

Make a Sauoe Espagnole (see re- cipe), and let it boil for about five •minutes. Add salt and pepper to taste, and the mushrooms and truf- fles, cut in pieces. Let them boil for ten minutes, and then stir in the wine. If you have not the Madeira, use Sherry wine. Serve with Filet •of Beef Roasted, etc.

Mattre d'Hotel Sauce.

Sauce a, la Maitre d'Hotel.

1 Tablespoonful Butter. 1 Tablespoonful Flour.

The Juice of % a Lemon.

1 Tablespoonful of Chopped Parsley.

1 Pint of Clear Water.

Put the butter and the flour in the saucepan and let them blend without burning. Mix well over a slow fire, and add one pint of oonsomm§. Add the juice of half a lemon and the chopped parsley, and let all boil about fifteen minutes. When it reaches this point take off the stove and add the yolk of one egg, well beaten; mix well, stirring round, and serve with boiled fish, etc.

Never add egg while the sauce la on the fire, as it will curdle immed- iately.

Mayonnaise Sauce.

Sauce Mayonnaise. Yolk of 1 Egg. Sweet Oil. Lemon. Vinegar.

Pepper and Salt. Take the yolk of one fresh egg, raw, and put in a bowl. The egg and the oil must be cold, and in sum- mer it is well to keep the soup plate in which you make the dressing on cracked ice in a pan, so that the oil will not run. Put the yolk in a plate; add, drop by drop, a little sweet oil from the bottle. When you have dropped about a spoonful, being careful to work it into the yolk of the egg drop by drop and blend all the time, take a lemon and drop a few drops into the mixture. It will at once begin to harden as you stir it in. Continue stirring till the egg grows hard, and then steadily, drop by drop, let the oil fall, working it all the time with your fork into the egg. Have another spoon, begin to jdrop in the lemon juice, working it the same way again till It hardens the egg. Then begin again with the oil and work again, and again drop the lemon till you have the juice of half a lemon and about two gills of oil, finishing with the oil. When the egg begins to curdle, add a little salt, but do not add this salt till

the mayonnaise is complete. Serve very cold, with salads, etc.

Mayonnaise is the standing sauce for chicken salad, shrimp salad, crab salad, etc. When making for these large salads, as a garnish use three yolks of eggs and other ingredients in proportion.

Mushroom Sance.

Sauce aux Champignons.

% Pint of Broth (white) or Boiling Water.

Lemon Juice. 1 Can of Mushrooms.

1 Tablespoonful Butter. 1 Tablespoonful Flour.

Salt and Pepper to Taste.

Make a Brown Roux, melting the butter in the saucepan, and adding the flour, and stirring till well browned. Then stir in the boiling stock, or water, if you have not the stock; add the mushrooms, and salt and pepper to taste. Add the juice of half a lemon and let it cook for about fifteen minutes longer. This is a fine sauee for Roast Filet of Beef. Pour the sauce over the filet, and serve hot. ^

Mint Sauce.

Sauce Menthe.

1 Good Handful of Mint, Chopped Very Fine.

1 Tablespoonful of Tarragon Vinegar,

1 Teaspoonful of Sugar. A Pint of White Beef Stock.

Salt and Pepper to Taste. Chop one good handful of fresh mint and put it in a bowl; add a teaspoonful of Tarragon Vinegar and one teaspoonful of sugar. To this add one pint of good white beef stock. Mix all together and place in a bain marie or hot-water bath — that is, stand in a saucepan of hot water on the fire and let it warm without boiling. If the mint boils, it will be very bitter. Serve with roast lamb.

Xormandy Sance.

Sauce k la Normande.

V Pint of Sauce Veloute.

2 Tablespoonfuls of .Mushroom Liquor.

2 Tablespoonfuls of Fish Stocli. The Yofts of

2 Eggs. Tbe Juice of Half a Lemon. Make a pint of Sauce Veloutfi (see recipe) and add the mushroom liquor. Reduce for about ten minutes and add two tablespoonfuls of Fish Stock or Oyster Juice; if not at hand add hot water. Let it all boil again, and then add the yolks of two eggs and the juice of a lemon. Strain througii a, fine sieve, and add a tea- spoonful of fresh butter and serve with fish. The sauce should be of the consistency of cream.

Onion Sauce.

Sauce Soubise.

8 Onions. 1 Tablespoonful of Butter. t Tablespoonful of Flour. Lemon Juice.

Boil the onions until quite tender, adding salt and pepper. When soft, mash well and pass through a sieve. Take one spoon of butter and one of flour and melt, blending together without burning, or allowing to brown. In this cream dissolve the purfie of onions, boiling gently for ten minutes and stirring well. Add the juice of a lemon, a teaspoon of vinegar, and serve with cutlets of lamb, fried sweetbreads, 'etc.

Oyster Sauce.

Sauce aux Hultres.'

2 Dozen Oysters. The Oyster Water.

1 Tablespoonful Butter. 1 Tablespoonful Flour.

Salt and Pepper to Taste.

Boil the oysters in their own wa- ter. Add a nice herb bouquet while boiling. Take a tablespoonful of butter and one of flour and put into a saucepan, and mix well without browning; water this with the juice of the oysters, sufficient to make one pint; season to taste. Let it boil for ten or fifteen minutes, and, when it reaches a thick consistency, serve with freshly added oysters, taking the old ones out, because oysters that have boiled more than three minutes are unfit for eating, being hard and indigestible; or the sauce may be served without the oysters. This is a sauce for boiled fish, etc.

Parsley Cream Sauce.

Sauce Sl la Cr&me de Persil. A Tablespoonful and a Half of Butter.

A Tablespoonful and a Half of Flour. Half a Cup of Water or White Broth. Salt and Pepper to Taste. To the recipe for White Sauce add one tablespoonful and a half of finely minced parsley. You may also add a tablespoonful of cream. This is nice' with boiled fish or boiled chick- en.

Pepper Sauce. Sauce Poivrade.

t Carrot, Minced Fine.

2 Sprigs Each of Thyme and Parsley.

1 Onion, Minced Fine.

% Pint of Consomme. 1 Bay Leaf.

1 Wineglass of Sherry or Madeira.

% Grated Lemon. 1 Small Piece of Celery.

Salt and Blacli Pepper to Taste. 1 Tablespoonful Butter. 1 Tablespoonful Floor. ' A Dash of Cayenne. Put the butter in the saucepan, and, as it melts, add the flour. Let it brown slowly, and then add one pint of Consomm^. Let it boil, and add the minced herbs and vegetables and the zest or outer skin of halt a grated lemon. (The zest is the skin of a lemon, grated off without touch- ing the injier white skin or pulp.) Let all boil slowly for an hour and a half. Add a wineglassful of Sherry or Madeira and season with salt and

black pepper (hot) and a dash of Cayenne. Let it boil for ten min- utes longer, take off the stove and strain, and serve with any game.

Pepper Sance for Venison.

Sauce Poivrade pour le Chevreuil.

1 Carrot, MlQced Fine.

2 Sprigs Each of Thyme and Parsley.

1 Onion, Minced Fine. ^ Pint of Consomme. 1 Bay Leaf.

1 Wineglass of 'Sherry or Madeira.

% Grated Lemon. 1 Small Piece of Celery.

Salt and Black Pepper to Taste. 1 Tablespoonful Butter. 1 Tablespoontul Flonr. A Dash of Cayenne. This sauce is made in exactly the same manner as Sauce Poivrade (see recipe), with this difference, that when it is to be served with veni- son a half glass of Currant Jelly is added, and the sauce allowed to boil ten minutes longer.

Pickle Sance.

Sauce aux Cornichons. A Tablespoonful and a Halt of Bntter.

A Tablespoonful and a Half of Flour. Half a Cup of Water or White Broth. Salt and Pepper to Taste. To the recipe for White Sauce (see recipe) add chopped gherkins, or any other vinegar pickles, using about two or three. Add, just be- fore serving. Serve with fish.

Piqnant Sance, -

Sauce Piquante.

2 Onions. 1 Tablespoonful of Butter.

2 Cloves of Garlic.

1 Sprig Each of Thyme, Parsley and Bay

2 Pickles, 2 Inches In Length.

1 Teaspoonful of Strong French Vinegar.

Salt and Pepper to Taste.

Cayenne or Hot Pepper. Chop two onions very fine. Smother in a tablespoonful <3f butter. When well cooked, without burning, add one tablespoonful of consommfi or water. Add two cloves of garlic, minced very fine, and the herbs minced very fine. Season to taste with hot pepper. Take two pickles about two inches in length, and cut into thin slices of about a . quarter of an inch In thickness. Put this into the sauce, with a teaspoonful of strong vinegar, and let the whole boil about five minutes. Serve with boiled beef, boiled beef tongue, boiled pork tongufc, or any boiled meats.

Ponlette Sauce.

Sauce a, la Poulette.

1 Tablespoonful Butter. 1 Tablespoonful Flour.

The Yolks of 2 Eggs.

1 Tablespoonful of Chopped Parsley.

^l Pint of Consomme or Water.

Juice of an Onion. Salt and Pepper to Taste.

The Juice of Half a Lemon.

Melt the butter and flour, blending

well without browning. Add a half

pint of water, or consomm§, the juice of one lemon, and let it sim- mer twenty minutes. Season to taste. Take from the Are, add the yolks of two well-beaten eggs and the juice of a lemon and serve im- mediately. No sauce into which the yolks or eggs are beaten must be set on the fire after adding these. If necessary to keep warm, set in a bowl of boiling water (a "bain-ma- rie") till ready to serve. It is best served immediately.

Ravlgrote Sance (Cold.)

Sauce Ravigote.

12 Shallots. 2 Cloves of Garlic. 1 Pickle.

1 Tahlespoonful of Mustard.

1 Tablespoonful of Vinegar.

The Yolk of an Egg. 4 Sprigs of Chopped Parsley. 1 Sprig Each of Thyme and Bay Leaf. Chop the shallots, greens and white all very fine, and mince the cloves of two garlics very fine. Put these in a, bowl, and add one pickle of about three inches long, chopped very fine; drain the pickle first of all water; add a good bunch of parsley, chopped very fine. Mix all this together in a bowl, and add one tablespoonful of mustard. Mix well. Add a good ta- blespoonful of vinegar and salt and pepper to taste. Beat the yolk of ,an egg and mix well in the sauce. This sauce is to be served cold, with cold meats, turkey or fowl.

Ravlgrote Sauce (Hot),

Sauce Ravigote.

12 Shallots. 1 Tahlespoonful of Vinegac

2 Tablespoonfuls of Chopped Parsley.

Salt and Pepper to Taste.

Chop the parsley very fine. Have ready a "Sauce Veloutfie." (See re- cipe.) Add the other ingredients. Mix well. Place in a saucepan and set in boiling water and let it heat, and serve hot with fish, white meats of chicken, etc.

Sance RSmoulade.

RSmoulade (Cold).

3 Hard-Boiled Eggs. 1 Raw Tolk of Egg.

1 Tablespoonful of Tarragon Vinegar.

3 Tablespoonfuls of Olive Oil.

% Clove of Garlic, Mince^ Very Fine.

V4 Teaspoonful of Prepared Mustard.

Salt and Cayenne to Taste.

A R6moulade is a cold sauce, and

is always served with cold meats.

Boil the eggs till hard. Remove the

shells and set aside the whites, which

you will have crumbled fine for a

garnish. Put the yolks into a bowl

mash very fine, till perfectly smooth,

add the mustard and mix well, and

the seasonings of vinegar and salt

and Cayenne to taste. Then add

the olive oil, drop by drop,

working in the egg all the time, and

then add the yolk of the raw egg.

and work in thoroughly, till light. Then add the juice of half a lemon. Mix well, increasing the quantities of oil or vinegar, according to taste, very slightly. If the sauce is not thoroughly mixed, it will curdle. It is now ready to be served with cold meats, fish or salads.

Green RCmouladc.

R§moulade Verte.

3 Hard-Bolled Eggs. 1 Raw Tolk of Egg.

1 Tablespoonful of Tarragon Vinegar,

3 Tablcspoonfuls ot Olive Oil.

% Clove ot Garlic, Minced Very Fine.

^ Teaspoonful of Prepared Mustard.

Salt and Cayenne to Taste. ^^

A Green Rgmoulade is made in ex- actly the same manner as the above, only it is colored with the juice ot spinach or parsley, using about two tablespoonfuls of either.

Robert Sauce.

Sa,uce Robert.

2 Onions. 1 Tablespoonful ot Butter. 2 Cloves of Garlic. 1 Sprig Each of Thyme, Parsley and Bay Leaf. 2 Pickles, 2 Inches In Length. 1 Teaspoonful of Strong French Vinegar. Salt and Pepper to Taste. Cayenne or Hot Pepper. Make a Sauce Piquante (see recipe) and add a teaspoonful more of pre- pared mustard, and two more of minced parsley, the juice of a lemon, and let it boil up once, and serve with steak,, pork chops, liver saut6, turkey or goose.

Spanish Sauce.

Sauce Bspagnole. % Pound of Brisket or Veal. Bones of Beef. 1 Quart of Water. 1 Tablespoonful of Lard.

% Can Mushrooms or Vi Can Truffles.

1 Carrot. 1 Tablespoonful of Flour.

1 Clove of Garlic.

2 Sprigs Each "of Thyme and Parsley.

1 Bay Leaf. 1 Wineglass of Sherry. Take a good quantity of bones, place in a quart of boiling water, and make a strong consomm6, sea- soning well with salt and pepper. Take a piece of the brisket or neck of the beef, and roast rare, so that the blood spurts out when pricked with a needle. After roasting cut It in pieces of about one Inch square. Take two tablespoonfuls of lard and three of flour, and brown slightly, stirring all the time. After brown- ing add the water of the consomms. which has been reduced to about half A pint, pouring it in slowly and stir- ring constantly. Then add all the pieces of the roast beef which you have cut. Add three carrots, two cloves of garlic, one onion, a herb bouquet, tied together, of thyme, par- sley and bay leaf, and let the whole

boil well two hours, stirring every five minutes, until reduced to the consistency of starch. Then strain well through a strainer or sieve, season to taste, and set back on the stove to cook a few minutes longer. Add one wineglass or two table- spoonfuls of Sherry to dissolve, and a half pint of broth. Set it to boil again, and add a half can of mush- rooms or truffles, as desired. It is used for all meats, fish and fowl, served hot.

Sauce Tartare.

Sauce a, la Tartare.

A Mayonnaise Sauce. , 8 Shallots.

H Clove of Garlic. 1 Pickle. A Handful of Parsley. Minced Fine. 1 Teaspoonful Mustard. Prepare the Mayonnaise as di- rected above. Put in a bowl a half dozen shallots, greens and all, and chop fine; add a handful of parsley, chopped fine; and the half-minced clove, and one whole pickle, well chopped. Mix all this together and put in a cloth and strain out the juice 'by pressing. Add this Juice to the Mayonnaise, and add one tea- spoonful of mustard, salt, Cayenne ^nd black pepper to taste. This is served with filet of trout, etc. Tomato Sauce. Sauce aux Tomates.

1 Dozen Tomatoes. % Spoonful of Butter. 2 Cloves of Garlic. 1 Sprig Each of Thyme and Bay Leaf. MlDCed Fine. Sherry to Taste. 1 Tablespoonful of Flour. Salt and Pepper and Cayenne to Taste. Take one dozen large, tomatoes, or one can, and put In a pot to boil, with one-half tablespoonful of but- ter. Add salt and pepper to taste, and one pint of water. Let it cook for about ten minutes and add minced thyme, parsley and bay leaf, very fine, and two cloves of garlic, minced fine. Let it boil, and, when well boiled, take from the fire and mash through a sieve, reducing to a pulp. Take a tablespoonful of flour and put in a saucepan, and add a half spoon of flour. When it blends and browns nicely, add the tomato juice, season nicely to taste, and, when ready to serve, add chopped parsley as a garnish. Serve with meat, fish or game.

Veloute Sauce. Sauce Veloutfie.

S Ounces Butter, or 1 Tablespoonful and a Half. 1 Tablespoonful and a Half of Flour. , 2 Gills of Water.

The Well-Beaten lolks of 2 Eggs. Salt and Pepper to Taste. Juice ot a Lemon. 1 Tablespoonful ot Chopped Parsley.

Blend the flour and butter as in White Sauce, only letting it become slightly yellow. Add by degrees the boiling water, and season to taste. A tablespoonful of white wine is a fine addition. Add the juice of half a lemon, and a tablespoonful of chopped parsley. Let it simmer for about ten minutes, and take from the fire, and add the well-beaten yolks of two eggs. Serve immedi- ately with any boiled fish or meats.

Tlnalgrctte Sauce.

Sauce Vinaigrette.

12 Shallots. 2 Tablespoonfals of Vinegar.

5 TaWespoonluls of Oil.

2 Tableepoontuls of Chopped Parsley.

Salt and Pepper to Taste.

Mix all together as in a Sauce Ra-

vigote, cold (see recipe), and add the

oil and vinegar; serve cold, with

cold boiled meat, cold boiled fish,

White Sauce.

Sauce Blanche.

A TaWespoonful and a Half of Butter. A Tablespoonful and a Half of Flour.

Half a Cup of Water or White Broth. Salt and Pepper to Taste.

Blend the flour and butter in the saucepan without browning in the least. Add by degrees the boiling water or White Consommg of veal or chicken, stirring until smooth, and boiling three minutes. Salt and pep- per to taste. Add the juice of half a lemon. If the sauce is to have other ingredients, this is the foun- dation for them. It must be of the consistency of thick starch to be- gin with, in the latter case.

White Sauce.

Sauce Allemande.

4 Pounds of Raw Veal.

The Bones of a Chicken.

1 Gallon of Water. 1 Carrot. 1 Tamlp,

Celery Tops.

2 Tablespoonfuls of Butter.

2 Spoonfuls of Lard.

1 Herb Bouquet of Thyme, Parsley, Bay Leaf.

1 Stalk of Celery. 2 Long Carrots. 1 Wineglassful of Madeira or Sherry Wine.

Take the veal and the bones of the chicken and put into a pot with a, gallon of water. Add the herb bou- quet, tied together, and one chopped carrot, one turnip chopped, celery tops, and other ingredients of a good "pot-au-feu." Let all boil slow- ly for three hours until it is reduced one-half. Then salt and pepper to taste. This will give a white broth or consomme blanc. When boiled to this point, take off the flre and strain the broth into a jar. Now take two tablespoonfuls of butter and three of flour, and put into a saucepan to- gether, letting the butter and flour blend, without browning. Add all the broth to this, . stirring slowly while on the fire. Add- a good, strong bouquet of herbs, thyme, parsley and bay leaf, all tied whole together. Add two large carrots, and let it boil till reduced to one-half again. After it has reduced, season to taste, and when it has reached the consistency of starch take off the fire and strain and let it get cool. This sauce is used for all white meats and fish. When used for fish take one table- spoonful and moisten with a little fish broth. Add a wineglass of Sher- ry or Madeira, and set on the fire to heat, and add a pint of consomm6 or broth. This sauce Allemande will keep at least one month in our clim- ate, in the ice box. If one prefers to maks it as needed, follow the proportions of one tablespoonful of butter, two of fiour, and one pint of boiling broth.