White Ravigotte

The same as above, except that, instead of Espagnole, you use sauce tournee. Let it boil for half an hour, then strain this sauce through a tammy. Have the same herbs as above, chopped very fine, blanch them in a little salted water, lay them in a sieve to drain, and pour the ravigotte into the sauce. Work it with a small lump of butter, season with salt and pepper, and send up. Never omit to taste the sauce, for occasionally, according to the palate of the host, some ingredients may be wanting, others too plentiful, which may be easily remedied; when too salt, a small bit of sugar corrects the briny taste.

The Maitre D' Hotel

Take four spoonfuls of Allemande; work this sauce over a stove with a small lump of fresh butter. Take some parsley chopped very fine, throw it into the sauce with a little salt and pepper, and the juice of a lemon. Let this sauce be thick, if intended to mask* any entree whatever. At any rate it is easy to thin a sauce; but if too thin, it is a hard matter to thicken it, except with a lump of butter and flour, yet, let it be ever so well managed, it is but a sad contrivance.

Maitre D' Hotel Maigre

Is nothing more than plain butter sauce with a little chopped parsley, salt, pepper; and lemon-juice. If sha-lots are acceptable, a few may be added, the same as to the maitre d' hotel above.

Tarragon Sauce, Or Pluche

See No. 25, White sharp Sauce. Blanch some tarragon, either in fillets, squares, or any other shape you may think proper, and put it into the sauce. It is then called Tarragon Sauce. In other plnches, tarragon must always prevail. You may make pluches of parsley, chervil, etc. with the sauce called white sharp sauce.

* Mask, means to cover over with the sauce.

The Bourguignotte

Cut some truffles into balls of the size of a nutmeg: take some small round mushrooms, and put about twenty of each into a small stew-pan: pour over them a pint of red wine, with a small lump of sugar. Let the wine be reduced to a glaze. Then throw into the stew-pan six spoonfuls of Espagnole, and two of consomme. Let the whole boil for half an hour, taste it, and if well seasoned, serve it up.

The Ban Beurre

Take some Allemande, (Vide No, 20) rather thick, into which put a bit of butter. Work the sauce well, season it, and serve up.

The Genoese Sauce

This sauce is made by stewing fish, yet it is natural enough that it should find its place among the other sauces. Make some marinade of various roots, such as carrots, roots of parsley, onions, and a few mushrooms, with a bay-leaf, some thyme, a blade of mace, a few cloves, and some spices; fry the whole white in some butter. Pour in some Madeira or other white wine, and let the vegetables stew. When done enough, use it to stew your fish in, and take some of the liquor to make the sauce. Then take a little brown roux and mix it with some of the marinade, to which add too or three spoonfuls of gravy of veal. Now let these stew gently on the corner of the stove; skim off all the grease, and season well. Then put to it two spoonfuls of essence of anchovies, and a quarter of a pound of butter kneaded with flour, and throw them into the sauce. When this is done, squeeze into it the juice of a lemon, and cover the fish with the sauce, which must accordingly be made thick and mellow.

Apple Sauce For Geese And Roast Pork

Peel some apples and cut them into quarters, put them into a stew-pan, with a little brown sugar, and a little water. When they are melted, stir them well with a wooden spoon, add a little butter to it, and send up.

Sauce D'Attelets

Take a spoonful of fine herbs, such as mushrooms, parsley, shalots, and a little butter, which fry slightly in a stew-pan. When the herbs begin to fry, without how-ever being too dry, singez with a little flour, and moisten with broth or consomme. Reduce over a large fire, without skimming off the fat. Season with pepper and salt. When the sauce begins to thicken, take it off the fire. Then throw in the yolks of two or three eggs, well beaten: keep stirring, and pour the sauce over whatever it may be intended for.

* This sauce is generally used to stick the crumbs of bread round whatever you may wish to put in crumb, instead of butter. It is made use of for attelets of palates of beef, sweetbreads, fillets of rabbits, etc. etc.