There are two principal compoiLnd Dutch sauce✪ Dutch Sauces, one
containing white sauce, or veloutd, and another containing
melted butter, or butter sauce. These sauces should not be
described as Dutch sauce simply, but have their specializing
adjectives compo^md and plain compound affixed.
Classification of Sauces.
In the foregoing we have described and accurately de-
fined five fundamental sauces, from which a great number
of finished and compound sauces are derived ; there are,
moreover, sauces which have no relation to these stock-
sauces, but stand on their own originality and merit, and
these sauces we term independent sauces. We thus obtain
a principle for the following classification of sauces :
Brown Sauces: Espagnole and finished sauces derived
from it.
White Sauces : Veloutd and finished sauces derived
from it.
White Cream SaxLces : Bdchamel and finished sauces
derived from it, or of its kind.
Yellow Sauces, being bdchamels with eggs, allemandes, and
derivates.
White Butter Sauce, being melted butter and satcces derived
from it.
Dutch ‘Sauce, being butter emulged with yolk of egg, and
derivates.
Independent Satcces and Derivates.
Cold Sauces, Marinades, and Essences.
In the following paragraphs we give the definitions of a
246
rilE SPIRIT OF COOKERY
number of the most important — that is, best known and
most used, sauces — but abstain from the introduction of
details, which would involve needless repetition.
Finished Brown Sauces derived from Espagnole.
Esj^agnole flavoured with Truffles, or Sauce a la Financihre.
— This sauce contains only extract of truffles ; while when it
contains chopped truffles in substance it is termed Pdrigueux
sauce.
Sauce for Calf's Head, or Sauce en Tortus. — The latter
name is a mere reminiscence from mock turtle, or tete de
veau en tortue ; otherwise there is nothing of turtle about it.
Satccefor Salmis is espagnole flavoured with such extract
as can he obtained by braising the trimmings of the roasted
birds, woodcocks or snipes, from which the salmis have been
cut.
Sauce for Salmis h VAncienne is hke the previous one, ,
with some wine and parsley added, therefore not specifically
different.
Italian Sauce, Sauce Italienne Bousse, is espagnole varied
and flavoured hy shallots, mushrooms, and olive-oil ; the
latter probably suggested the name.
Fines Herhes Sauce is espagnole flavoured with mush-
rooms, shallots, and parsley.
Piqiiante Sauce is espagnole specialized by pickles and
flavoured with shallots.
Gherkin Sauce is like the preceding sauce, but with pre-
vailing sliced gherkins.
Tomato or Love-aqople Sauce. The adjective ‘ brown ’ is
here a little inappropriate, as the colour is covered by the
red of the tomatoes. This sauce should he as thick almost
as a pur4e.
Lyons Sauce is espagnole with flaked onions fried in oil.
Proven^ale Sauce is espagnole flavoured with oil and
garlic.
FINISHED BROWN SAUCES
247
Bretonne Sauce is characterized by pur4e of fried onions.
Burgundian Sauce is flavoured with shallots and red
Burgundy wine.
Bordelaise Sauce contains garlic, aromatic herbs, and
Bordeaux red wine.
Porhiguese Sauce derives its name from having been
specialized to fillet of beef a la Portugaise ; it is really
espagnole flavoured with sherry.
Page 161 · 1 recipe record on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
There are two principal compound Dutch sauces, one containing white sauce, or veloutd, and another containing melted butter, or butter sauce. These sauces should not be described as Dutch sauce simply, but have their specializing adjectives compound and plain compound affixed.
Classification of Sauces.
In the foregoing we have described and accurately defined five fundamental sauces, from which a great number of finished and compound sauces are derived ; there are, moreover, sauces which have no relation to these stocksauces, but stand on their own originality and merit, and these sauces we term independent sauces. We thus obtain a principle for the following classification of sauces :
Brown Sauces: Espagnole and finished sauces derived from it.
White Sauces : Veloutd and finished sauces derived from it.
White Cream Sauces : Bdchamel and finished sauces derived from it, or of its kind.
Yellow Sauces, being bdchamels with eggs, allemandes, and derivates.
White Butter Sauce, being melted butter and satcces derived from it.
Dutch ‘Sauce, being butter emulged with yolk of egg, and derivates.
Independent Sauces and Derivates.
Cold Sauces, Marinades, and Essences.
In the following paragraphs we give the definitions of a
number of the most important — that is, best known and most used, sauces — but abstain from the introduction of details, which would involve needless repetition.
Finished Brown Sauces derived from Espagnole.
Esj^agnole flavoured with Truffles, or Sauce a la Financihre. — This sauce contains only extract of truffles ; while when it contains chopped truffles in substance it is termed Pdrigueux sauce.
Sauce for Calf's Head, or Sauce en Tortus. — The latter name is a mere reminiscence from mock turtle, or tete de veau en tortue ; otherwise there is nothing of turtle about it.
Sauce for Salmis is espagnole flavoured with such extract as can he obtained by braising the trimmings of the roasted birds, woodcocks or snipes, from which the salmis have been cut.
Sauce for Salmis h VAncienne is hke the previous one, , with some wine and parsley added, therefore not specifically different.
Italian Sauce, Sauce Italienne Bousse, is espagnole varied and flavoured hy shallots, mushrooms, and olive-oil ; the latter probably suggested the name.
Fines Herhes Sauce is espagnole flavoured with mushrooms, shallots, and parsley.
Piqiiante Sauce is espagnole specialized by pickles and flavoured with shallots.
Gherkin Sauce is like the preceding sauce, but with prevailing sliced gherkins.
Tomato or Love-aqople Sauce. The adjective ‘ brown ’ is here a little inappropriate, as the colour is covered by the red of the tomatoes. This sauce should he as thick almost as a purée.
Lyons Sauce is espagnole with flaked onions fried in oil.
Proven^ale Sauce is espagnole flavoured with oil and garlic.
FINISHED BROWN SAUCES
Bretonne Sauce is characterized by pur4e of fried onions.
Burgundian Sauce is flavoured with shallots and red Burgundy wine.
Bordelaise Sauce contains garlic, aromatic herbs, and Bordeaux red wine.
Porhiguese Sauce derives its name from having been specialized to fillet of beef a la Portugaise ; it is really espagnole flavoured with sherry.
Records on this page
Dutch Sauce