Poivrade or Pepper Sauce is a name applied to a variety
of sauces of no specific features, but one is like the
Portuguese flavoured with sherry and fine pepper. Some
French recipes under the title of poivrade omit the brown
sauce as well as the sherry.
G&noise Sauce is flavoured with a general fumet and red
wine.
Matelote or Seainan's Sauce is espagnole flavoured with
vinous fish - broth and mushrooms. Not to be spelled
matelotte.
Orange or Bigarade Sauce is characterized by orange juice
and peel.
Brown Regency Sauce is flavoured by fumet of eel and herbs.
Sturgeon Sauce is espagnole flavoured with braise of
sturgeon, wine, and mushroom essence.
Neapolitan Satice is characterized by grated horseradish,
and a sweet and savoury wine fumet in espagnole.
Venison Sauce is espagnole with red-currant jelly and some
wine.
Saicce Robert is said to bear the name of its inventor, a
cook. It has a great reputation in France, perhaps en-
hanced by the praise of Eabelais, who called it ‘ la sauce
tant salubre et necessaire.’ It also enjoyed a literary reputa-
tion, as having given a pseudonymous title to a satirical
pamphlet, ‘ La Sauce Robert,’ which was published by an
historian of the name of Thiers, cur6 of Champrod, in the
diocese of Chartres, against the Vicar-General Robert. It
248
THE SPIRIT OF COOKERY
was a little too full-flavoured, and caused some trouble to
its author.
Orleans Sauce is a mince of carrots, anchovies, hard-boiled
eggs, and gherkins with poivrade✪ Orleans Sauce.
Devil's Sauce is espaguole flavoured with shallots, viuegar,
and hot spices✪ Devil's Sauce.
Gravy Sauce for Boast Veal is really gravy thickened with
roux and flavoured with mushrooms✪ Gravy Sauce for Roast Veal.
Finished White Sauces derived from Velout4.
Besides b6chamel and allemande sauce, there are a
number of sauces derived from veloute, the specificity of
which is obtained by the addition of flavours or fumets.
Some of these are parallels to brown sauces, and bear the
principal names of these, with the difference only of that
particular part of the name which indicates that they are
derived from white sauce.
Italian Sazice is velout6 varied and flavoured by shallots,
mushrooms, and olive-oil, the latter probably suggesting the
name.
Fines Herbes Sauce contains mushrooms, shallots, and
parsley.
Pascaline or IVhite Mushroom Sauce is veloute with
minced mushrooms.
D’Uxelles Sauce is a stiff mince of mushrooms, truffles,
herbs, and scraped bacon, with egg-yolks and veloute✪ D’Uxelles Sauce, for
covering entrees previous to their being crumbed and fried.
It is named after the Marquis d’Uxelles, perhaps by his
cook, the celebrated culinary author De la Varenne. It is
improperly called a sauce.
Bed Tomato Sauce is veloutd with tomatoes.
Norman Matelote or Seaman's Sauce, a parallel to the
brown, contains mushrooms, wine, mussels, and oysters.
Aromatic Sauce, a la Saint Pardonx, is characterized by
morels in white sauce, with herbs and liaison of egg-yolks.
FINISHED WHITE SAUCES
249
Eussian Sauce is velout6 with liaison of yolks and herbs.
It is peculiar by complication as well as name, and the
secondary ingredients are better adapted to a brown sauce,
e.g., grated horseradish, which becomes coloured on being
boiled.
Page 162 · 4 recipe records 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
Poivrade or Pepper Sauce is a name applied to a variety of sauces of no specific features, but one is like the Portuguese flavoured with sherry and fine pepper. Some French recipes under the title of poivrade omit the brown sauce as well as the sherry.
Genoese Sauce is flavoured with a general fumet and red wine.
Matelote or Seainan's Sauce is espagnole flavoured with vinous fish - broth and mushrooms. Not to be spelled matelotte.
Orange or Bigarade Sauce is characterized by orange juice and peel.
Brown Regency Sauce is flavoured by fumet of eel and herbs.
Sturgeon Sauce is espagnole flavoured with braise of sturgeon, wine, and mushroom essence.
Neapolitan Sauce is characterized by grated horseradish, and a sweet and savoury wine fumet in espagnole.
Venison Sauce is espagnole with red-currant jelly and some wine.
Saicce Robert is said to bear the name of its inventor, a cook. It has a great reputation in France, perhaps enhanced by the praise of Eabelais, who called it ‘ la sauce tant salubre et necessaire.’ It also enjoyed a literary reputation, as having given a pseudonymous title to a satirical pamphlet, ‘ La Sauce Robert,’ which was published by an historian of the name of Thiers, cur6 of Champrod, in the diocese of Chartres, against the Vicar-General Robert. It
was a little too full-flavoured, and caused some trouble to its author.
Orleans Sauce is a mince of carrots, anchovies, hard-boiled eggs, and gherkins with poivrade.
Devil's Sauce is espaguole flavoured with shallots, viuegar, and hot spices.
Gravy Sauce for Boast Veal is really gravy thickened with roux and flavoured with mushrooms.
Finished White Sauces derived from Velouté.
Besides b6chamel and allemande sauce, there are a number of sauces derived from veloute, the specificity of which is obtained by the addition of flavours or fumets. Some of these are parallels to brown sauces, and bear the principal names of these, with the difference only of that particular part of the name which indicates that they are derived from white sauce.
Italian Sauce is velout6 varied and flavoured by shallots, mushrooms, and olive-oil, the latter probably suggesting the name.
Fines Herbes Sauce contains mushrooms, shallots, and parsley.
Pascaline or IVhite Mushroom Sauce is veloute with minced mushrooms.
D’Uxelles Sauce is a stiff mince of mushrooms, truffles, herbs, and scraped bacon, with egg-yolks and veloute, for covering entrees previous to their being crumbed and fried. It is named after the Marquis d’Uxelles, perhaps by his cook, the celebrated culinary author De la Varenne. It is improperly called a sauce.
Bed Tomato Sauce is veloutd with tomatoes.
Norman Matelote or Seaman's Sauce, a parallel to the brown, contains mushrooms, wine, mussels, and oysters.
Aromatic Sauce, a la Saint Pardonx, is characterized by morels in white sauce, with herbs and liaison of egg-yolks.
FINISHED WHITE SAUCES
Russian Sauce is velout6 with liaison of yolks and herbs. It is peculiar by complication as well as name, and the secondary ingredients are better adapted to a brown sauce, e.g., grated horseradish, which becomes coloured on being boiled.
Records on this page
Orleans SauceDevil's SauceGravy Sauce for Roast VealD’Uxelles Sauce