Polonaise Sauce

Make a sauce with veal broth and boil in it some grated horseradise, juice of a lemon, chopped fennel or parsley leaves and a little sugar; season with salt and nutmeg, strain and use with roast veal.

Papillote Sauce

Fry together for five minutes slowly a slice of bacon scraped, two scraped onions and two cloves of garlic, and some minced mushrooms, then moisten with a quart of Madeira sauce, boil up, finish with chopped parsley. Used with cutlets of food that are first sauteed, cooled, dipped in sauce, then placed in cutlet papers and slowly broiled, such as salmon cutlets, mutton cutlets, partridge cutlets, halves of boned squabs, cutlets of veal.

Poulette Sauce

Make a white sauce with strong chicken broth, then work in a liaison of egg yolks and cream; strain, finish with the juice of a lemon and some chopped parsley. Used with artichoke bottoms, blanquette of lamb fries and lamb sweetbreads, boudins of poultry, boiled capon, boiled chicken, boiled turkey, entree of calf or lamb tails, inch lengths of stewed cucumbers, eels that have been stewed with a little wine, lamb's feet simmered in white broth till tender, scallops of sweetbreads, scallops of veal, boiled calf's head, stewed pig's feet, stewed turtle fins, stewed breast of veal, lamb and mutton.

Provencale Sauce

Four hard boiled egg yolks, four anchovies, a spoonful of capers, a little chopped tarragon, parsley, chervil, a clove of garlic, a seasoning of salt, pepper, a wine glass of olive oil and half of vinegar. Pound the whole, then rub through a tamis; finish with a little chopped parsley and lemon juice. Used with broiled eels, but mostly with fish salads.

Provencale Sauce

Stew together for five minutes, four bruised cloves of garlic, some thyme, parsley stalks, spoonful of capers, bay leaf, and the pulp of a lemon with a little olive oil; then moisten with a ladle of espagnole, add a pinch of pepper and a piece of glaze. Let the whole simmer for a quarter of an hour, then rub through the tamis; finish with a little anchovy butter. Used with roast fillet of beef, calf's brains fried in batter, carp stewed in white wine, braised ducks, braised leg of mutton; braised cutlets of mutton, cooled, then spread with a stuffing on one side only, reheated and served; braised boned ox cheek, salmis of partridge, scallops of sweetbreads, scallops of veal.

Provencale Sauce

Into some espagnole work some minced fried mushrooms, onions, tomatoes and a clove of garlic. Used with braised beef.

Ravigote Sauce

Into a Veloute sauce work a puree of parsley and tarragon leaves, some minced fried shallots and a little white vinegar. Used with calf brains, ox piths fried in batter, roast partridge, skinned perch boiled in white wine, fillets of turbot, fillets of halibut and other white fleshed fish.

Ravigote Sauce

Into a mayonnaise work a puree of chives, chervil, parsley, tarragon and shallots. Used with cold meat and meat salads.