The new practical cookery guide

Cajoecienne — Vin blanc sauce, tomato sauce, and Bearnaise mixed. Cardinal — Half Hollandaise and half fish veloute finished with lobster or crayfish butter. Carignan — Madeira sauce with truffe and duck essence. Castillane — Demiglace with paprika, glaze, and chopped ham. Catalane — Demiglace, cayenne, mustard mixed with sherry lastly, parsley. Cavalier — Demiglace with tomato pulp, chopped chutney, capers, pickles, and French mustard mixed with tarragon vinegar. Chamhord — Fish essence, claret, espagnole maigre, and herbes, simmered till a rather thick sauce is produced, finished with butter and salmon glaze. Chantilly — Bechamel, mixed with whipped cream. Charcutiere — Robert sauce with chopped or sliced gherkins. Chasseur — Eschalots and sliced fresh mushrooms sauteed, white wine, simmered, blended with demiglace and tomato, reduced and finished with fines herbes and parsley. Sauces. Chateaubriand — Maitre d’ hotel butter mixed with meat glaze and demiglace. Cherbourg — Bechamel, blended with crayfish butter, and coulis. Chevreuil — Poivrade sauce, red currant jelly, claret, cayenne. Chivry — Veloute mixed with green fines herbes butter. Choron — Bearnaise and tomato pulp mixed. Comtesse — Veloute mixed with puree of foie gras and truffe. Cordelier — Madeira sauce with puree of foie gras and truffe. Crapaudine — White wine and eschalots simmered, blended with demiglace, cayenne, finished with fresh butter. Creole — Tomato sauce with eschalots, green pepper, tarragon and chervil, white wine, strained, julienne of pimentoes lastly. Cumberland — Demiglace, paprika, red currant jelly dissolved with port, lemon and orange juice, mixed mustard and glaze last. Cussy — Madeira sauce with pigeon essence. Czarine — Demiglace, with raisins, cepes, and gherkins. Danoise — Vin blanc sauce with anchovy essence, lobster butter and fish glaze, creamed. Demideuil — Veloute with chopped truffe. Demidojf — Madeira sauce with chopped truffe. Diable — French vinegar reduced with eschalots, blended with little espagnole and mixed with mustard, a dash of Worcester sauce and tabasco, cavenne to taste, finished with butter. The New Practical Cookery Guide. Diane — Poivrade sauce, game essence, finished with cream and butter. Digestive — Apple sauce mixed with tomato sauce, curry paste, and French mustard. Diplomats — Normande sauce blended with lobster butter, essence of mushroom, well buttered, dice of truffe and lobster. Divine — Hollandaise sauce with whipped cream. Duchesse — Bechamel finished with cream and butter, dice of ham. Duglere — Essence of fish simmered with chopped eschalots, dice of tomatoes, chopped parsley, and white wine, seasoned, and blended with fish veloute. Ecossaise — Bechamel with brunoise of carrots, celery, and French beans. Epicurienne (Sauce au beurre) — Melted butter sauce, flavoured with mushroom ketchup, French vinegar, and cayenne. Estragon — Hollandaise sauce, flavoured tarragon vinegar, and chopped tarragon leaves. Etretat — Allemande sauce and tomato sauce mixed, and fish essence, bearded oysters, and sliced mushrooms. Fermiere I. — Melted butter sauce, mixed with Soubise and fines herbes. Fermiere II. — Demiglace and tomato sauce mixed, chopped eschalots, capers, and fines lierbes. Figaro — Bearnaise mixed with chopped capers. Financier e — Demiglace with essence of mushroom, essence of truffe and madeira, truffe, mushroom, quenelle, and cock’s comb and kidneys. Sauces.