Green Plush Sauce is a more concentrated variation of the
former.
Spinach Sauce is veloute with spinach or its extract.
Mushroom Puree Sauce contains the puree in veloutd✪ Chicken Sauce.
Spiced Saffro7i Saiice, or Sauce Kari d Vlndienne, is veloute
spiced and coloured with saffron.
Ivory Sauce was the old name for veloute before the latter
name was invented. It is now veloute diluted with con-
somm6 of chicken.
Green-pea Sauce consists of puree of peas and extract of
spinach with velout6.
cold sauces
257
Green-pea Sauce for Entries and Entremets has the same
composition as the foregoing, but contains more butter.
Lentil Puree Sauce is a puree of lentils in espagnole.
Proven^ale Garlic Butter is butter pounded with garlic
and olive-oil stirred in and passed through a tammy.
Truffle Sauce a la St. Cloud, Sauce en Petit De^iil (small
mourning), is veloute with sliced truffles.
Stuffed Olives Sazice consists of espagnole with parboiled
stuffed olives.
Geneva Satice is a coulis of fried onions with meat-essence
or espagnole, pointed with anchovy butter. To be eaten
with freshwater fish.
German Wine Saiice is allemande with wine, spices, and
lemon-zest, all well whipped ; or, omitting the savoury
element, flour, yolks, and wine, with spices. Should be
heated to near boiling, and well whipped.
Vanilla Sauce is milk and yolks with a liaison of flour,
flavoured with a piece of cinnamon and a portion of a pod
of vanilla✪ Vanilla Sauce.
Cold Sauces.
Bimoidade or Sharp Saiice, also termed Bemolade or
Cambridge Saioce, consists of a puree of anchovies, capers,
parsley, shallots (garlic), with hard-boiled egg-yolks, dressed
with spices, oil, and vinegar. The recipe is also headed
Provengale Saiice by less informed writers.
Bemoulade a la Provengale contains the pur6e, but not
passed through the tammy, and more oil, which with yolk
is beaten into a mayonnaise.
Tartare Sauce is a yolk and oil sauce, therefore a mayon-
naise with vinegar and green herbs ; the vinegar is one-fifth
of the volume of the oil. Must be kept in ice during pre-
paration, or at least very cold.
Mayonnaise Sa^ice is an emulsion of yolk and olive-
oil. Its origin is unknown, its name a corruption of
17
258
THE SPIRIT OF COOKERY
Magnonaise. This name is the one used by the earliest
authors who report it.
Green Mayonnaise, Mayonnaise Bavigotde, characterized
by the addition of a ravigote of green herbs. .
Bed or Coral Mayonnaise Sauce owes its colour to either
lobster-coral, or cochineal.
Sa^lce of Savoury Jelly emulged with Oil is an analogue to
mayonnaise, in which an aspic jelly is emulged with oil,
while no yolks are present.
Gold Poivrade or Pep]}er Sauce consists of brown sauce
with oil, vinegar, and herbs.
German Sauce for Boar’s Head is a mixture characterized
by horseradish and currant jelly.
English Saiice for Boar's Head consists of orange-juice and
currant jelly flavoured with orange-peel, port-wine, and
spices.
Plain Sauce for Brawn is an oxymel, flavoured with oil
and mustard.
Gold Maitre d’Hdtel Sauce is a modification of the butter
of that name.
Old English Sauce for cold foiol, veal, etc., is the archetype
of the French r^moulade, or English sharp sauce, including
the Cambridge adaptation.
Mint Sauce is a solution of sugar in dilute vinegar, to
which chopped mint is added. French cooks boil it.
Marinades.
Page 167 · 2 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
Green Plush Sauce is a more concentrated variation of the former.
Spinach Sauce is veloute with spinach or its extract.
Mushroom Puree Sauce contains the puree in veloutd.
Spiced Saffron Sauce, or Sauce Kari à l'Indienne, is velouté spiced and coloured with saffron.
Ivory Sauce was the old name for velouté before the latter name was invented. It is now velouté diluted with consommé of chicken.
Green-pea Sauce consists of puree of peas and extract of spinach with velout6.
cold sauces
Green-pea Sauce for Entries and Entremets has the same composition as the foregoing, but contains more butter.
Lentil Puree Sauce is a puree of lentils in espagnole.
Provençale Garlic Butter is butter pounded with garlic and olive-oil stirred in and passed through a tammy.
Truffle Sauce à la St. Cloud, Sauce en Petit Deuil (small mourning), is velouté with sliced truffles.
Stuffed Olives Sauce consists of espagnole with parboiled stuffed olives.
Geneva Sauce is a coulis of fried onions with meat-essence or espagnole, pointed with anchovy butter. To be eaten with freshwater fish.
German Wine Sauce is allemande with wine, spices, and lemon-zest, all well whipped ; or, omitting the savoury element, flour, yolks, and wine, with spices. Should be heated to near boiling, and well whipped.
Vanilla Sauce is milk and yolks with a liaison of flour, flavoured with a piece of cinnamon and a portion of a pod of vanilla.
Cold Sauces.
Bimoulade or Sharp Sauce, also termed Bémoulade or Cambridge Sauce, consists of a purée of anchovies, capers, parsley, shallots (garlic), with hard-boiled egg-yolks, dressed with spices, oil, and vinegar. The recipe is also headed Provençale Sauce by less informed writers.
Bémoulade à la Provençale contains the purée, but not passed through the tammy, and more oil, which with yolk is beaten into a mayonnaise.
Tartare Sauce is a yolk and oil sauce, therefore a mayonnaise with vinegar and green herbs ; the vinegar is one-fifth of the volume of the oil. Must be kept in ice during preparation, or at least very cold.
Mayonnaise Sauce is an emulsion of yolk and olive-oil. Its origin is unknown, its name a corruption of
Magnonaise. This name is the one used by the earliest authors who report it.
Green Mayonnaise, Mayonnaise Ravigote, characterized by the addition of a ravigote of green herbs.
Red or Coral Mayonnaise Sauce owes its colour to either lobster-coral, or cochineal.
Sauce of Savoury Jelly emulged with Oil is an analogue to mayonnaise, in which an aspic jelly is emulged with oil, while no yolks are present.
Cold Poivrade or Pepper Sauce consists of brown sauce with oil, vinegar, and herbs.
German Sauce for Boar’s Head is a mixture characterized by horseradish and currant jelly.
English Sauce for Boar's Head consists of orange-juice and currant jelly flavoured with orange-peel, port-wine, and spices.
Plain Sauce for Brawn is an oxymel, flavoured with oil and mustard.
Gold Maitre d’Hdtel Sauce is a modification of the butter of that name.
Old English Sauce for cold fowl, veal, etc., is the archetype of the French rémoulade, or English sharp sauce, including the Cambridge adaptation.
Mint Sauce is a solution of sugar in dilute vinegar, to which chopped mint is added. French cooks boil it.
Marinades.
Records on this page
Chicken SauceVanilla Sauce