307. Sauce aux Cdpres brune {Brown Caper Sauce). — A brown sauce, with coarsely chopped capers, seasoned .with nutmeg and black pepper. 308. Sauce Casanova {Casanova Sauce). — A cold fish or salad sauce, composed of mayonnaise sauce, with finely shred truffles, whites of hard-boiled eggs, flavoured with garlic. 309. Sauce Chateaubriand {Chateaubriand Sauce). — A rich brown sauce made with Espagnole sauce, meat glaze, fresh butter, 190 THE NEW CENTURY COOKERY BOOK white wine, lemon-juice, and chopped parsley ; flavoured with cayenne pepper, and very little red currant jelly. 310. Sauce au Celeri ( Celery Sauce). — A white sauce with cooked minced celery, served with boiled poultry. 311. Sauce Chevveuil (Venison Sauce). — A brown sauce, with claret, port wine, and thinly sliced gherkins ; seasoned with red pepper. 312. Sauce Cornichons ( Gherkin Sauce). — Poivradeor brown pepper sauce mixed with finely chopped gherkins. 313. Sauce Duxelle {Duxelle Sauce). — A brown sauce, with finely chopped truffles, mushrooms, cooked ham, parsley and shallots, thickened with egg-yolks, and flavoured with lemon -juice. 314. Sauce a la Ducliesse ( Duchesse Sauce). — A white sauce, with finely chopped white mushrooms, cooked ox-tongue, and fresh butter as liaison. 315. Sauce Diplomate (Diplomatic Sauce). — A fish sauce, consisting of bechamel sauce, lobster coral, fresh butter, and anchovy essence. 316. Sauce JEchalote ( Shallot Sauce). — A brown gravy or demi- glace sauce with finely minced shallots (blended in butter), lemon- juice, and chopped parsley. 316 a. Sauce a l’ Essence de Gibier. — A brown sauce with essence of game, carefully blended and well -reduced. 317. Sauce Epicure (Epicurean Sauce). — A white fish sauce, consisting of a rich white sauce, mixed with a little essence of cray- fish, chopped truffles, chilli vinegar, and cayenne pepper. 318. Sauce d VEstpagon ( Tarragon Sauce). — A thin brown sauce flavoured with tarragon -leaves. Served with poultry or quenelles. 319. Sauce aux Ecrevisses ( Crayfish Sauce). — Bechamel sauce with crayfish tails, finished with a little crayfish butter as liaison. 320. Sauce Fermiere (Farmhouse Sauce). — A French sauce, consisting of Espagnole sauce with finely chopped ham, parsley, and capers. Usually served with game. 321. Sauce a la Flamande (Flemish Sauce). — Sauce for fish, made with melted butter sauce, thickened with yolks of eggs and flavoured with prepared mustard. 322. Sauce Fleurette (Fleur ette Sauce). — A white sauce, served with fish or vegetables, made from flour, butter, and fleurette (which is the name applied to the first skimming of milk, which is very sweet) ; the sauce is seasoned with salt and pepper. 323. Sauce Financiere (Financier e Sauce). — Avery rich brown sauce, well reduced with sherry, meat extract, and mushroom liquor. The garniture of truffles, small mushrooms, cocks’-combs, &c., is added when the sauce is ready for serving. 324. Sauce Fenouil (Fennel Sauce). — A white sauce mixed with finely chopped fennel. Served with boiled fish. SAUCES 191 325. Sauce Genevois ( Geneva Sauce). — A brown fish sauce, flavoured with Madeira wine, garlic, and anchovy essence ; finish with fresh butter liaison. 325 a. Sauce Gibier ( Game Sauce). — A brown sauce, flavoured with certain kinds of game essence (fumet de gibier) reduced with red wine.

AI-modernized reading of the original text

307. Sauce aux Câpres brune {Brown Caper Sauce). — A brown sauce, with coarsely chopped capers, seasoned .with nutmeg and black pepper. 308. Sauce Casanova {Casanova Sauce). — A cold fish or salad sauce, composed of mayonnaise sauce, with finely shred truffles, whites of hard-boiled eggs, flavoured with garlic. 309. Sauce Chateaubriand {Chateaubriand Sauce). — A rich brown sauce made with Espagnole sauce, meat glaze, fresh butter, white wine, lemon-juice, and chopped parsley ; flavoured with cayenne pepper, and very little red currant jelly. 310. Sauce au Celeri ( Celery Sauce). — A white sauce with cooked minced celery, served with boiled poultry. 311. Sauce Chevreuil (Venison Sauce). — A brown sauce, with claret, port wine, and thinly sliced gherkins ; seasoned with red pepper. 312. Sauce Cornichons ( Gherkin Sauce). — Poivradeor brown pepper sauce mixed with finely chopped gherkins. 313. Sauce Duxelle {Duxelle Sauce). — A brown sauce, with finely chopped truffles, mushrooms, cooked ham, parsley and shallots, thickened with egg-yolks, and flavoured with lemon-juice. 314. Sauce à la Duchesse ( Duchesse Sauce). — A white sauce, with finely chopped white mushrooms, cooked ox-tongue, and fresh butter as liaison. 315. Sauce Diplomate (Diplomatic Sauce). — A fish sauce, consisting of bechamel sauce, lobster coral, fresh butter, and anchovy essence. 316. Sauce Échalote ( Shallot Sauce). — A brown gravy or demiglace sauce with finely minced shallots (blended in butter), lemonjuice, and chopped parsley. 316 a. Sauce à l'Essence de Gibier. — A brown sauce with essence of game, carefully blended and well-reduced. 317. Sauce Epicure (Epicurean Sauce). — A white fish sauce, consisting of a rich white sauce, mixed with a little essence of crayfish, chopped truffles, chilli vinegar, and cayenne pepper. 318. Sauce d'Estragon ( Tarragon Sauce). — A thin brown sauce flavoured with tarragon-leaves. Served with poultry or quenelles. 319. Sauce aux Écrevisses ( Crayfish Sauce). — Bechamel sauce with crayfish tails, finished with a little crayfish butter as liaison. 320. Sauce Fermiere (Farmhouse Sauce). — A French sauce, consisting of Espagnole sauce with finely chopped ham, parsley, and capers. Usually served with game. 321. Sauce à la Flamande (Flemish Sauce). — Sauce for fish, made with melted butter sauce, thickened with yolks of eggs and flavoured with prepared mustard. 322. Sauce Fleurette (Fleurette Sauce). — A white sauce, served with fish or vegetables, made from flour, butter, and fleurette (which is the name applied to the first skimming of milk, which is very sweet) ; the sauce is seasoned with salt and pepper. 323. Sauce Financière (Financière Sauce). — Avery rich brown sauce, well reduced with sherry, meat extract, and mushroom liquor. The garniture of truffles, small mushrooms, cocks’-combs, &c., is added when the sauce is ready for serving. 324. Sauce Fenouil (Fennel Sauce). — A white sauce mixed with finely chopped fennel. Served with boiled fish. 325. Sauce Genevois ( Geneva Sauce). — A brown fish sauce, flavoured with Madeira wine, garlic, and anchovy essence ; finish with fresh butter liaison. 325 a. Sauce Gibier ( Game Sauce). — A brown sauce, flavoured with certain kinds of game essence (fumet de gibier) reduced with red wine.

The new century cookery book