La Polonoise

Take some of the liquor in which a pike has been boiling. Make a little white rouse, moisten with the liquor, and reduce it over a large fire. Take a pint of thick cream, boil it, and whilst boiling keep turning it constantly, to prevent a kind of skin from rising. Mix the whole with the sauce, which is to be kept thick. Have ready some small turnips cut into corks or sticks, that have been boiled in a little water with salt and sugar; drain them well; add them to the sauce; taste whether it be duly seasoned, and mask, or cover the fish.

Green Peas In White Sauce

You must procure some very young peas. Do not take those which have a kind of kernel, for they are liable to break, and thicken the sauce. Put the peas into an earthen pan, with a small bit of butter, and plenty of fresh water. Handle and shake the peas well in the waiter, and then drain and put them to sweat on a little stove, with a small bunch of parsley and green onions When they are nearly done, pour in four or six spoonfuls of sauce tournee; reduce it over a large fire, thicken it with the yolks of two eggs, and send it up. If the sauce be intended to mask or cover the entrees, it must be kept thicker.

Green Peas A L' Espagnole

Prepare as above; the only difference lies in using Espagnole instead of sauce tournee. Be particular in skimming the fat before you reduce the sauce. Whenever there are peas in a sauce, you must always put a little sugar.

Les Pois Au Lard, Or Peas And Bacon

Cut about a pound of bacon (the breast part), fat and lean, into square pieces of about an inch; which boil in water for about half an hour to take off the salt, drain them, and fry them till they are quite brown. Then throw them among the peas, that you have previously handled in butter, as above. Let them sweat with a bunch of parsley and green onions. When well sweated, take the parsley out and put in a spoonful of Espagnole, with a little sugar and salt. There must be very little sauce, if intended for pois au lard only; but, if intended for sauce, it must be thinner.

La Sauce Au Pauvre Homme, Or Poor Man's Sauce

This sauce is generally sent up with young roasted turkeys. Chop a few shalots very fine, and mix them with a little pepper, salt, vinegar and water, and serve it in a boat.

Love-Apples Sauce

Melt in a stew-pan a dozen of love-apples, one onion, with a few bits of ham, a clove and a little thyme, and when melted, rub them through a tammy. With this puree mix a few spoonfuls of good Espagnole, a little salt and pepper. Boil it for twenty minutes, and serve up.

Sauce A La Bigarade, Or Bitter Orange Sauce

Cut off the thin rind only, and quite equally, of two bitter oranges. Blanch it. Hare ready a rich Espagnole reduced, and throw the rind, with a small bit of sugar into it, and season it well. When you are going to send up, add the juice of one of the oranges and a little lemon. The sauce must be made strong, on account of the acids.

La Sauce Au Celeri

Cut off the stalks of a dozen heads of celery. Pare all the heads, and let them be well washed. Blanch them. Stew them in a blanc, with some beef-suet, some fat of bacon, a small bit of butter, a little salt, and some lemon-juice. When they are done, drain them well, cut them about an inch in length, and put them into some veloute, according to the new method (Vide No. 56). This sauce is not to be too highly seasoned, but kept thick for the purpose of masking.

The Pascaline

This sauce is most particularly sent up with lamb or mutton trotters. Make a white Italienne (Vide No. 22), keep it rather thin. Thicken it with the yolks of two eggs mixed with the juice of a lemon. A short time before you send it up, throw in a little chopped parsley that has been blanched.

Sauce A L'Aurore

Pound the spawn of a lobster with a little butter, and strain it through a hair sieve. Take the straining, and mix it with a sauce tournee reduced, and the juice of a lemon. This sauce nust be highly seasoned with pepper and salt, etc. It is generally sent up with fillets of trout, or fillets of soles.

The Toulouse

Have an Allemande ready (Vide No. 20), and rather thick. Throw into it a ragout of cocks' combs, kidneys, fat livers, the choicest mushrooms, small quenelles, etc.