White Oyster Sauce is a white sauce to which oysters
boiled in salt water are added. A yellow oyster satcce may
be made with allemande, a brown one with espagnole ; but
these are derived.
Mussel Sauces are in all respects analogous to oyster
sauces.
Claremont Sauce is onion-flavoured butter sauce. The
onions are removed after frying.
German Stueet Sauce is made of puree of cherries and
pruneaux [Zxoetschen), and suitable for braised venison in all
its forms.
Compound Cherry Sauce is a mixture of cherry pur6e and
black-currant jelly ; suitable for roast hare or venison.
INDEPENDENT SAUCES
255
Bed-Currant Jelly Sauce for venison is made aromatic with
a fumet of spices prepared with port- wine. It may be served
Hquid or bound with yolks.
Black -Ciirrant Jelly Sa^ice for venison is a fruity and
vinous sauce. Like the previous one, it can be made in
three modifications.
Piquant Sauce for roebuck is made of a savoury roux or
coulis, to which fruit (red currant) jelly and orange-juice✪ Piquant Sauce for Roebuck are
added.
Bread Saiice (Beauvilliers spells Brede sauce) is a flavoured
milk or cream panada used to lubricate dry game, pheasants
and partridges.
Fried-Bread Sauce is a savoury fumet, or coulis, drenching
fried breadcrumbs✪ Bread Sauce, and accompanies small birds, such as
becfigues, wheatears, ortolans, ruffs and reeves, and
others.
Black Butter and Sharp Satice is a mixture of browned
butter with highly-flavoured sharp and aromatic thin sauce✪ Black Butter and Sharp Sauce,
without liaison.
Parsley and Butter✪ Parsley and Butter, or Brmvned Butter, consists of these
two ingredients only. The parsley is added towards the
end of the browning. The process consists of sharp frying,
and the browning is effected upon the casein dissolved in the
butter. It can therefore not be produced with ghee (clarified
butter).
B^ltter and Yolk Sauce, or Bo^md Btotter (Beurre lid), is a
mere variation of Dutch sauce with less butter.
Some Special Sauces for Special Occasions and Dishes.
Currant and Baisin Sauce is a coulis to which plumped
currants and raisins (Smyrna sultanas) and currant jelly
are added.
Gastronomer’s Sauce (Sauce des Gourmets) is a coulis with
puree of tomatoes and crayfish butter.
Bearnaise Shallot Sauce consists of shallots boiled in
256
THE SPIRIT OF COOKERY
vinegar, with yolks✪ Butter and Yolk Sauce and olive-oil, all incorporated over the
fire.
Sorrel Sauce is espagnole with which a puree of sorrel✪ Sorrel Sauce is
incorporated. We think that to load a sauce with a
voluminous pur6e is rather destructive of the character of
sauce.
Game-flavoured Sauee is to derive its character from
game fumets, added to any of the grand or derived sauces.
Garlic Butter Sauce is suitable for persons living in the
open air and for prairie cookery.
Satice for Salt Codfish, or a la bonne Morue, is a
bechamel diluted with milk.
Chicken Sauce is velout4 with liaison, standard broth, and
herbs. The tendency of modern culinary literature to
effect abbreviations shows itself in the case of this sauce,
which was formerly always termed d la poulette, but is now
generally called sauce poulette.
Bavarian Same is composed of vinegar, eggs, and butter,
flavoured with crayfish butter, a modified Dutch sauce.
Bound and Thick Maitre d'Hdtel Sauce is composed of
velout6 and maitre d’hotel butter, with a liaison of yolk.
Hashed Sauce is a selection of mushrooms, shallots, capers,
gherkins, and herbs in espagnole.
Phish Sauce is velout6 with chopped parsley. ✪ Chicken Sauce
Page 166 · 11 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
White Oyster Sauce is a white sauce to which oysters boiled in salt water are added. A yellow oyster sauce may be made with allemande, a brown one with espagnole ; but these are derived.
Mussel Sauces are in all respects analogous to oyster sauces.
Claremont Sauce is onion-flavoured butter sauce. The onions are removed after frying.
German Sweet Sauce is made of purée of cherries and pruneaux (Zwetschen), and suitable for braised venison in all its forms.
Compound Cherry Sauce is a mixture of cherry purée and black-currant jelly ; suitable for roast hare or venison.
INDEPENDENT SAUCES
Red-Currant Jelly Sauce for venison is made aromatic with a fumet of spices prepared with port-wine. It may be served liquid or bound with yolks.
Black-Currant Jelly Sauce for venison is a fruity and vinous sauce. Like the previous one, it can be made in three modifications.
Piquant Sauce for roebuck is made of a savoury roux or coulis, to which fruit (red currant) jelly and orange-juice are added.
Bread Sauce (Beauvilliers spells Brede sauce) is a flavoured milk or cream panada used to lubricate dry game, pheasants and partridges.
Fried-Bread Sauce is a savoury fumet, or coulis, drenching fried breadcrumbs, and accompanies small birds, such as becfigues, wheatears, ortolans, ruffs and reeves, and others.
Black Butter and Sharp Sauce is a mixture of browned butter with highly-flavoured sharp and aromatic thin sauce, without liaison.
Parsley and Butter, or Browned Butter, consists of these two ingredients only. The parsley is added towards the end of the browning. The process consists of sharp frying, and the browning is effected upon the casein dissolved in the butter. It can therefore not be produced with ghee (clarified butter).
Butter and Yolk Sauce, or Bound Butter (Beurre lié), is a mere variation of Dutch sauce with less butter.
Some Special Sauces for Special Occasions and Dishes.
Currant and Baisin Sauce is a coulis to which plumped currants and raisins (Smyrna sultanas) and currant jelly are added.
Gastronomer’s Sauce (Sauce des Gourmets) is a coulis with puree of tomatoes and crayfish butter.
Béarnaise Shallot Sauce consists of shallots boiled in
vinegar, with yolks and olive-oil, all incorporated over the fire.
Sorrel Sauce is espagnole with which a puree of sorrel is incorporated. We think that to load a sauce with a voluminous pur6e is rather destructive of the character of sauce.
Game-flavoured Sauee is to derive its character from game fumets, added to any of the grand or derived sauces.
Garlic Butter Sauce is suitable for persons living in the open air and for prairie cookery.
Sauce for Salt Codfish, or à la bonne Morue, is a béchamel diluted with milk.
Chicken Sauce is velouté with liaison, standard broth, and herbs. The tendency of modern culinary literature to effect abbreviations shows itself in the case of this sauce, which was formerly always termed à la poulette, but is now generally called sauce poulette.
Bavarian Sauce is composed of vinegar, eggs, and butter, flavoured with crayfish butter, a modified Dutch sauce.
Bound and Thick Maitre d'Hdtel Sauce is composed of velout6 and maitre d’hotel butter, with a liaison of yolk.
Hashed Sauce is a selection of mushrooms, shallots, capers, gherkins, and herbs in espagnole.
Polish Sauce is velouté with chopped parsley.
Records on this page
Piquant Sauce for RoebuckBread SauceFried-Bread SauceBlack Butter and Sharp SauceParsley and ButterButter and Yolk SauceCurrant and Raisin SauceGastronomer’s SauceBearnaise Shallot SauceSorrel SauceChicken Sauce