Chantausen Sauce

A syrup sauce flavored with cloves, cinnamon, bay leaves and Chantausen wine. Used for puddings and sweet entrees.

Chateaubriand Sauce

One pint of Es-pagnole, a half pint of meat glaze, a half pint of white wine, simmer, strain, then beat in a half pint of maitre d'hotel sauce. Used with broiled steaks, fillets of beef.

Chambord Sauce

Into a pint of Veloute, work a half pint of white mushroom puree, a piece of chicken glaze, a glass of sauterne, and a spoonful of lobster butter. Used with fillets of bass, baked bass, pike, carp, fish croquettes.

Champagne Sauce

Into a pint of Espag-nole, simmer a half pint each of sherry wine and vinegar with a little sugar. Good with roast ham.

Chadeau Sauce

A foaming sauce of eight yolks and two whites of eggs, juice of a lemon, half a pound of sugar, a quart of chablis, whipped over a slow fire to boiling point. Used for sweet entrees.

Chaudfroid Sauce

Take some carcasses of roast game or poultry and a bunch of mixed garden herbs, cover with good stock, simmer for several hours, strain, skim, boil up again and add enough gelatine to make a brown jellied gravy. Used with roast poultry.

Cherry Sauce

Sweet, butter sauce, containing cherries that have been stewed with port wine and sugar, then rubbed through a sieve. Used for sweet entrees.

Chevreuil Sauce

Into one-third part Es-pagnole sauce, one-third tomato sauce and one-third stock, add a little thyme, a bunch of parsley, two or three bay leaves, some minced fried shallots, a spoonful of white pepper, some tarragon vinegar and butter; reduce it to one-half of its original bulk, strain, finish with currant jelly, Harvey sauce and port wine. Used with roebuck and venison, roasted, filleted, braised, etc.

Chili Sauce

Chop together six tomatoes, four green peppers, one onion, add them to a pint of white wine vinegar, with one teaspoon of sugar and a little salt, simmer for one hour, strain, bottle. Used as a table condiment.

Chili Sauce

Into a good Bechamel sauce, work some minced red peppers, tomatoes, shallots and minced parsley, finish with melted butter, catawba wine and lime juice. Good with veal cutlets, pork tenderloins, boneless pigs feet, stewed catfish, lamb fries, fricadelles, broiled beef palates, pickled lamb tongues.

Claremont Sauce

Minced onions fried in oil, drained, then added to a thick veal gravy. Good with roast veal.

Claret Sauce

A foaming sauce of grated lemon rind, powdered cinnamon, eggs, sugar and claret, whipped over a slow fire to boiling point. Used with puddings and sweet entrees.

Colbert Sauce

Into a pint of Espagnole, work in a spoonful of meat glaze, a little cayenne, lemon juice and chopped parsley, make very hot, but do not boil, then very gradually beat in a cupful of melted butter. Used with broiled meats, and most cutlets.