The spirit of cookery

Sauces derived from Butter Sauce, or Melted Butter. Butter Sauce, for cauliflower, broccoli, asparagus, and similar vegetables à l'Anglaise, resembles bechamel by the addition of cream and a little vinegar. Anchovied Butter Sauce is melted butter flavoured with anchovies or anchovy butter. In the latter case it is anchovy blotter sauce. Plain Lobster Sauce is butter sauce with minced lobster flesh. Plain Shrimp Sauce is butter sauce with shrimp-tails. A variety of this is made with purée of shrimp-tails. Fennel Sauce is specialized by fennel. Gooseberry Sauce is remarkable by a mystic association. In French works it is termed Sauce à l'Anglaise aux DERIVED SAUCES groseilles à maquereaux. Most French and many English and German works repeat the injunction, which has not yet been traced to its origin, that this sauce was to be served with plain boiled mackerel ; but they have not explained what connection there exists between the fish mackerel and the French name for gooseberries, groseilles à maquereaux. At present the relation seems only a similarity of sound. The recipes given by some authors lead to the preparation of a mere puree, or gooseberry fool, which, as such, belongs hardly to the sauces, but may be ranged with them like apple sauce. But a sweet sour sauce made by addition of this puree to butter sauce or veloute, with some essence of meat and sugar, may please many palates. Parsley Sauce is melted butter flavoured with parboiled parsley. Plain Ravigote Sauce is melted butter flavoured with herbaceous purée or extract and spiced vinegar. Butter Sauce with minced hard-boiled eggs is a resource when herbs are not available ; it is sometimes called egg sauce, but the term is not descriptive. Mustard Sauce is butter sauce flavoured with mustard. It is useful with broiled fresh herrings to mask the peculiar flavour of their fat. Caper Sauce is butter sauce with capers, and given specially with boiled mutton. Sauces analogous to Bechamel prepared by the Direct Process. All these sauces have this in common, that they are based upon a roux, maybe with braised roots, herbs, spices, a little wine, and the whole expanded by standard broth, veal or chicken broth, consomme or water, and the sauce flavoured with essences or cream, and pointed with reference to the dishes which they are to accompany. Cream Sauce for roast neck of veal. Plain Curry Sauce. Flemish Sauce. Caper Sauce for broiled salmon and other fish. Sauces derived from Dutch Sauce. Compound Dutch Sauce is a combination of Dutch sauce with velouté and some glace. Plain Compound Dutch Sauce is mixed with butter sauce instead of velouté. Various Independent Sauces. These sauces are called independent because they are not derived from any of the six grand sauces. Poor Man's Sauce, the Sausse au Pauvre Homme of La Chapelle, consists of chopped onions, pepper and salt, with a little water, thus not belying its name. A richer modification he produces by the addition of oil and vinegar ; both sauces are to be used cold. Other forms of sauce of this name are more or less complicated brown onion sauce with pickles or herbs. Indian Curry Sauce is a roux expanded with broth, and flavoured with curry-powder.