(443). Castillane Sauce (Sauce A La Castillane)

Pour into a saucepan six gills of espagnole sauce (No. 414) and two gills of veal blond (No. 423), reduce it to a third, then add a tablespoonful of powdered sweet Spanish peppers, a very finely shreded green pepper, and a quarter of a pound of raw lean ham cut into small three-sixteenth inch squares, boil all slowly, despumate the sauce, and just when ready to serve squeeze in the juice of a lemon.

(444). Celery Sauce (Sauce Au Celeri)

Have half a pound of white celery stalks cut in quarter inch pieces, put them in boiling and salted water for five minutes, drain and place them in a saucepan with a pint of white stuck (No. 432), then reduce it to half, adding a pint of well-reduced veloute'- (No. 415). and just when ready to serve, incorporate into it two ounces of fine butter and half a gill of fresh cream, seasoning with salt, nutmeg and red pepper.

(445). Champagne Sauce, Also With Chablis, Rhine Wine, Sauterne Or Grave-Wine (Sauce Au Champagne, Chablis, Vin Du Rtiin, Sauterne Ou Grave)

The sauces may be made white or brown for a base; for white, using veloute'- (No. 415). for the brown, having a brown espagnole (No. 414). Reduce one quart of espagnole with half a pint of mushroom essence (No. 392), or the liquor in which they have been cooked, also a pint of mirepoix stock (No. 419), add a pint of champagne or any other wine and reduce once more until the sauce be sufficiently consistent. If made with veloute thicken it with egg-yolks, cream and small pats of butter.

(446). Chateaubriand Sauce (Sauce Chateaubriand)

Put into a saucepan one pint of espagnole sauce (No. 414), with two tablespoonfuls of meat glaze (No. 401), one pint of veal blond (No. 423), and reduce it all to half, then strain through a tammy, and just when ready to serve, stir in half a pound of fine butter, the strained juice of a lemon and a teaspoonful of chopped parsley. To make it with tarragon put into a saucepan two gills of dry white wine with some chopped shallots and mushroom peelings, and reduce it all to half. Mix in with it six tablespoonfuls of meat glaze (No. 401), and finish with three gills of reduced veloute' (No. 415), lot it boil for two minutes, then strain; at the last moment mingle in with it three ounces of butter in small pats, working it in well with a small tinned wire whisk; add the strained juice of a lemon and a few finely shreded tarragon leaves.

(447). Cherry Sauce (Sauce Aux Cerises)

Lay in a saucepan, half a pound of currant jelly with six cloves, a small stick of cinnamon, two orange peels, one ounce of meat glaze. (No. 401). half a pint of veal blond ( No. 423), one pint of espagnole sauce (No. 414). one gill of Burgundy, and four ounces of dried and pounded cherries, let all boil together for a few minutes, then add the strained juice of two oranges, mix all together well, and serve.

Another way is to have a quarter of a pound of dried black cherries with their pits: soften them in cold water, and pound them in a mortar with three gills of red wine: pour the preparation into an untinned copper vessel, add a small stick of cinnamon, and two cloves, also a piece of lemon peel; let the liquid boil for two minutes, then thicken it with a teaspoonful of fecula diluted with a little cold water; remove it to the side of the fire, cover, and keep it warm without boiling for fifteen minutes, then Strain through a sieve and serve.