Practical gastronomy

AnehoiS (Anchovy). — A fish sauce made with flour, butter, fish stock, milk, and anchovy essence. Aurore (Aurora). — Bechamel sauce, cream, red pepper, tarragon and shallot, flavoured with lobster butter to give it a reddish tint. Avignonnaise. — Bechamel sauce, yolks of eggs, grated parmesan cheese and chopped parsley, flavoured with shallots and garlic. Ayola. — A mayonnaise flavoured with crushed garlic and lemon juice. Bearnaise. — Consists of fresh butter, yolks of eggs, chopped shallots or onion, tarragon, parsley, a pinch of cayenne, and lemon juice. Bearnaise Brune. — Same as above, with the addi- tion of meat glaze to give it a brown colour. Bearnaise Tomate. — Same as above, adding tomato pur£e in place of meat glaze. 48 SA UCES Bechamel (Foundation Sauce). — Made with milk or milk and stock, flour, and butter (white roux), flavoured with pepper, nutmeg, and bay-leaf. Beefsteak. — A light brown sauce made of chopped onion, parsley, meat glaze and butter, flavoured with sherry and lemon juice. au BeUPre. — Melted butter sauce. Beurre Cpemeuse. — Creamed butter sauce ; beaten egg-yolks and butter stirred into boiling stock. BeUPPe Noip (Burnt Butter). — A thin brown sauce made with nut-brown butter, flavoured with tarra- gon vinegar and anchovy essence. Big’aPade. — Demi-glace sauce with shreds of orange rind, flavoured with orange juice and red currant jelly. Blanche. — White sauce, made with white roux, half stock and milk, finished with butter and lemon juice. Blanquette. — Allemande (white) sauce, enriched with an extra quantity of cream. Bohemienne (Bohemian). — A white sauce made with fresh breadcrumbs, white stock, butter, and grated horseradish, seasoned with pepper and salt. Bonne Femme. — A white sauce made with finely chopped onion and shallots, blended in butter and cooked in fish stock, thickened with egg-yolks and whipped cream, seasoned and flavoured with lemon juice. Bonnefoy. — A light bordelaise sauce, into which fresh butter, chopped parsley, and beef marrow is incorporated. Bordelaise (Bordelaise). — A brown sauce, with re- ductions of red wine, chopped parsley, tarragon and shallots. Bourg’uig'nonne (Burgundy). — Espagnole sauce, finely minced onions reduced in Burgundy wine, flavoured with thyme, bay-leaf, cloves and mace. Bretonne (Brittany). — Brown onion sauce, thickened with a little haricot puree. Bulgare. — Cold tomato sauce, blended with finely shredded cooked celery. Byron. — Demi-glace sauce, with a reduction of claret and chopped truffles. aux Cappes (Caper). — A white sauce, with capers. Capres Brune (Brown Caper Sauce). — A brown sauce with capers, seasoned with black pepper and nutmeg. Cardinal. — White fish sauce mixed with lobster coral, or spawn, flavoured with essence of anchovies and tarragon vinegar. Carlet. — A white cream-like sauce, made with fish stock, white wine, butter, flour, and egg-yolks, seasoned with salt, pepper, nutmeg, and sugar. SA UCES 49 Castelaine. — Demi-glace, with pimienta (Spanish pepper) and finely chopped ham, flavoured with lemon juice. Cazanova. — A cold fish or salad sauce, composed of mayonnaise, finely shredded truffles and whites of hard-boiled eggs, flavoured with garlic. Celepie (Celery). — A white sauce, with cooked chopped celery ; served with boiled poultry. Champagne. — Thin brown sauce, reduced with champagne and ham essence. Champignons (Mushrooms). — Velout£ and mush- room liquor, or demi-glace and sliced mushrooms.