Fines Herbes — Vin blanc sauce with chopped fines herbes. Finoise — Tomato sauce with green peppers, well buttered. Flamande — Melted butter sauce, finished with French mustard, juice of lemon, and chopped parsley. Fleurette — Fish veloute, lie yolks and butter, chopped chive, chervil and parsley, juice of lemon. Foyot — Bearnaise with veal glaze. Franqaise I. — Sauce Estragon mixed with tomato puree. Frangaise II. — Bearnaise mixed with tomato puree, cravfish butter, and coulis. Francois lev. — Vin blanc sauce mixed with dice of tomatoes and mushrooms. Gastronome — Veal jus lie and demiglace, mixed with champagne and simmered, well buttered. Genevoise — Mirpoix sauteed with salmon trimmings or head, simmered with claret, blended with demiglace, seasoned, strain, finish with anchovy butter and essence, glaze. Godard — Demiglace with mushroom essence, cham- pagne or white wine, reduced. Gourmet — Genevoise sauce finished with lobster butter and crayfish essence or coulis, fish quenelles, truffes, and prawns. Grand Veneur — Poivrade sauce, lie with marinade, glaze (sang de gibier). Granville — Vin blanc sauce with shrimps, mush- rooms, and truffes. Hackees — Chopped onion and eschalots, simmered with little vinegar, blended with espagnole 220 The New Practical Cookery Guide. and tomato sauce, chopped capers, gherkins, mushrooms, and ham, anchovy and butter lastly. Havraise — Yin blanc sauce with mussels, shrimps, and truffes. Henri IV. — Bearnaise with meat glaze. Hollandaise — Little boiling water and a pinch of salt, pepper, yolks of raw eggs whisked over slow fire or bain-marie till it attains consistency of thick cream, add juice of lemon, cayenne, and oiled butter✪ Hollandaise Sauce, and whisked to produce a thick sauce. Homard — Fish veloute, lie, fish essence, finished with lobster butter. Hongroise — Fish veloute and paprika, well buttered. Hussarcle — Eschalots and garlic, simmered with little white wine, blended, demiglace and tomato sauce, strained, finished with finely grated horseradish, chopped ham, and parsley. Imperatrice — Allemande sauce with essence of truffe and chicken, finished with double cream. Ivoire — Supreme sauce with a little veal glaze. Joinville — Normande sauce, lie crayfish butter and coulis. Jubilaire — Game sauce with mushroom essence, glaze, and minced olives. Juliette I. — Supreme sauce with tarragon. Juliette II. — Chicken veloute with puree of chicken’s liver, tarragon, and chervil. Laguipierre — Yin blanc sauce with fish essence and glaze. Lavalliere — Madeira sauce with game essence, julienne of truffe and tarragon, lie sour cream. Sauces. 221 Livonienne — Veal glaze dissolved with little jus lie and fresh butter, mixed briskly, cream, and chopped fennel. Lyonnaise — Demiglace with onions and white wine. Madere — Madeira sauce or demiglace, simmered with madeira. Maltaise — Hollandaise sauce, orange flavour and orange juice. Maillot — Madeira sauce with pounded hard eggs and cayenne. Maintenon — Thick Soubise with cream sauce, cayenne, and parmesan. Marchand de Vin — Chopped eschalots and claret, simmered and blended with glaze and a little demiglace, well buttered. Marechale — Allemande sauce with mushroom essence. Marguery — Hollandaise sauce with puree of oysters and fish essence. Murigny — Demiglace and tomato sauce, mushroom essence, olives, and mushrooms. Mariniere — Bercy sauce with essence of mussels, lie. Marseillaise — Hollandaise sauce and tomato puree, highly seasoned.

AI-modernized reading of the original text

Fines Herbes — Vin blanc sauce with chopped fines herbes. Finoise — Tomato sauce with green peppers, well buttered. Flamande — Melted butter sauce, finished with French mustard, juice of lemon, and chopped parsley. Fleurette — Fish veloute, lie yolks and butter, chopped chive, chervil and parsley, juice of lemon. Foyot — Bearnaise with veal glaze. Française I. — Sauce Estragon mixed with tomato puree. Française II. — Bearnaise mixed with tomato puree, cravfish butter, and coulis. François I. — Vin blanc sauce mixed with dice of tomatoes and mushrooms. Gastronome — Veal jus lie and demiglace, mixed with champagne and simmered, well buttered. Genevoise — Mirpoix sauteed with salmon trimmings or head, simmered with claret, blended with demiglace, seasoned, strain, finish with anchovy butter and essence, glaze. Godard — Demiglace with mushroom essence, champagne or white wine, reduced. Gourmet — Genevoise sauce finished with lobster butter and crayfish essence or coulis, fish quenelles, truffes, and prawns. Grand Veneur — Poivrade sauce, lie with marinade, glaze (sang de gibier). Granville — Vin blanc sauce with shrimps, mushrooms, and truffes. Hachées — Chopped onion and eschalots, simmered with little vinegar, blended with espagnole The New Practical Cookery Guide. and tomato sauce, chopped capers, gherkins, mushrooms, and ham, anchovy and butter lastly. Havraise — Vin blanc sauce with mussels, shrimps, and truffes. Henri IV. — Bearnaise with meat glaze. Hollandaise — Little boiling water and a pinch of salt, pepper, yolks of raw eggs whisked over slow fire or bain-marie till it attains consistency of thick cream, add juice of lemon, cayenne, and oiled butter, and whisked to produce a thick sauce. Homard — Fish veloute, lie, fish essence, finished with lobster butter. Hongroise — Fish veloute and paprika, well buttered. Hussarde — Eschalots and garlic, simmered with little white wine, blended, demiglace and tomato sauce, strained, finished with finely grated horseradish, chopped ham, and parsley. Imperatrice — Allemande sauce with essence of truffe and chicken, finished with double cream. Ivoire — Supreme sauce with a little veal glaze. Joinville — Normande sauce, lie crayfish butter and coulis. Jubilaire — Game sauce with mushroom essence, glaze, and minced olives. Juliette I. — Supreme sauce with tarragon. Juliette II. — Chicken veloute with puree of chicken’s liver, tarragon, and chervil. Laguipierre — Yin blanc sauce with fish essence and glaze. Lavalliere — Madeira sauce with game essence, julienne of truffe and tarragon, lie sour cream. Sauces. Livonienne — Veal glaze dissolved with little jus lie and fresh butter, mixed briskly, cream, and chopped fennel. Lyonnaise — Demiglace with onions and white wine. Madere — Madeira sauce or demiglace, simmered with madeira. Maltaise — Hollandaise sauce, orange flavour and orange juice. Maillot — Madeira sauce with pounded hard eggs and cayenne. Maintenon — Thick Soubise with cream sauce, cayenne, and parmesan. Marchand de Vin — Chopped eschalots and claret, simmered and blended with glaze and a little demiglace, well buttered. Marechale — Allemande sauce with mushroom essence. Marguery — Hollandaise sauce with puree of oysters and fish essence. Murigny — Demiglace and tomato sauce, mushroom essence, olives, and mushrooms. Mariniere — Bercy sauce with essence of mussels, lie. Marseillaise — Hollandaise sauce and tomato puree, highly seasoned.

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Hollandaise Sauce

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