Riche — Normande sauce, blended with lobster butter,
dice of truffe, and lobster.
Richelieu — Game sauce with truffe and madeira.
Robert — Chopped onions, sauteed with butter, then
moisten with white wine, and reduced, mix with
demiglace, veal glaze, add mixed mustard lastly.
Romaine — Poivrade sauce, piquante sauce, and
sultanas.
Roosevelt — Tomato and apple sauce, lemon flavour.
Rouennaise — Bordelaise sauce with puree of duck’s
liver.
Rubens — Fish veloute and anchovy essence, anchovy
fillets, hard eggs, and fines herbes.
Russe — Meat glaze and little jus lie, stirred with
lobster butter, anchovy essence, and sour cream.
Sauces.
225
St. Malo — Vin blanc sauce, eschalot flavour, mustard,
and anchovy butter.
St. Menehould — Bechamel with veal glaze, chopped
parsley, and sliced mushrooms.
Saxonne — Fish veloute with fish glaze, mustard, and
lemon rind.
Sicilienne — Demiglace, marsala, paprika, cayenne,
rings of fried onions.
Smitcuie — Puree of onions, blended with white wine
and sour cream.
Solferino — Demiglace and Chateaubriand sauce mixed,
tarragon and cayenne.
Soubise — Puree of onion diluted with bechamel or
veloute, cream.
Souchet I. — Julienne of carrots, celery and onions,
parsley, cooked with fish essence and white wine,
buttered.
Souchet II. — As Souchet I., blended with fish veloute,
lie.
Soyer — Rich vin blanc sauce, highly flavoured with
fines herbes and lie crayfish coulis.
Stray otto — Tomato sauce and piquante sauce.
Sultane — Demiglace and game essence, port wine
and sultanas.
Texienne — Curry sauce, saffron flavour, and fines
herbes.
Tortue — Rich demiglace, turtle herb flavour, madeira,
and cayenne.
Toulouse — Allemande sauce with mush room and truffe
essence.
Tyrolienne — Prepared as Bearnaise, using oil instead
of butter, finished with tomato pulp.
Q
226
The New Practical Cookery Guide.
Valois — Bearnaise and veal glaze.
Venaison — Game Poivrade sauce, red currant jelly,
and cream.
Venitienne — Vin blanc sauce, lie green fines herbes
butter.
Vernet — Venitienne sauce with julienne of gher-
kins, truffe, mushrooms, and hard white of
egg-
Veron — Bearnaise with tomato puree, Normande
sauce, and anchovy butter.
Vertjore — Veloute with pounded herbes, tarragon, and
chervil.
Victoria — Lobster sauce with dice of mushroom, truffe,
and lobster.
Viennoise — Poivrade sauce with juice and rind of
oranges and lemon, cut julienne style, lie sour
cream.
Villageoise — Veal veloute, mixed with veal glaze and
Soubise.
Villeroi — Thick Allemande sauce with truffe and
mushroom essence.
Vin Blanc — Eschalots and white wine simmered,
blended with fish essence and liquor, fish veloute,
lie yolks and fresh butter, lemon.
York d ’ — Demiglace, cinnamon flavour, red currant
jelly, juice of orange, and julienne of orange
rind.
Zingara — Demiglace and tomato sauce, glaze, julienne
of truffe, and tongue.
Zouave — Demiglace and tomato sauce, flavour of
chilli, garlic, tarragon, glaze, and mustard.
Sauces.
227
Sauce Froide (Cold Sauces).
Alphonso — One part of walnut ketchup, two parts of
Spanish port and French vinegar to taste (for
game).
Andalouse — Mayonnaise sauce with tomato pulp,
julienne of pimentoes.
Bdtarde — Mayonnaise sauce with eschalot juice,
tomato pulp, anchovy essence, and tarragon.
Benton — A tablespoonful of finely grated horseradish,
one teaspoonful of mixed English mustard, one
of caster sugar, four of vinegar, four tablespoon-
fuls bf cream, and mixed (for cold round of
beef) .
Page 89
Presented as published in 1913. 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
Riche — Normande sauce, blended with lobster butter, dice of truffe, and lobster.
Richelieu — Game sauce with truffe and madeira.
Robert — Chopped onions, sauteed with butter, then moisten with white wine, and reduced, mix with demiglace, veal glaze, add mixed mustard lastly.
Romaine — Poivrade sauce, piquante sauce, and sultanas.
Roosevelt — Tomato and apple sauce, lemon flavour.
Rouennaise — Bordelaise sauce with puree of duck’s liver.
Rubens — Fish veloute and anchovy essence, anchovy fillets, hard eggs, and fines herbes.
Russe — Meat glaze and little jus lie, stirred with lobster butter, anchovy essence, and sour cream.
Sauces.
St. Malo — Vin blanc sauce, eschalot flavour, mustard, and anchovy butter.
St. Menehould — Bechamel with veal glaze, chopped parsley, and sliced mushrooms.
Saxonne — Fish veloute with fish glaze, mustard, and lemon rind.
Sicilienne — Demiglace, marsala, paprika, cayenne, rings of fried onions.
Smitane — Puree of onions, blended with white wine and sour cream.
Solferino — Demiglace and Chateaubriand sauce mixed, tarragon and cayenne.
Soubise — Puree of onion diluted with bechamel or veloute, cream.
Souchet I. — Julienne of carrots, celery and onions, parsley, cooked with fish essence and white wine, buttered.
Souchet II. — As Souchet I., blended with fish veloute, lie.
Soyer — Rich vin blanc sauce, highly flavoured with fines herbes and lie crayfish coulis.
Strasbourg — Tomato sauce and piquante sauce.
Sultane — Demiglace and game essence, port wine and sultanas.
Texienne — Curry sauce, saffron flavour, and fines herbes.
Tortue — Rich demiglace, turtle herb flavour, madeira, and cayenne.
Toulouse — Allemande sauce with mush room and truffe essence.
Tyrolienne — Prepared as Bearnaise, using oil instead of butter, finished with tomato pulp.
Q
The New Practical Cookery Guide.
Valois — Bearnaise and veal glaze.
Venaison — Game Poivrade sauce, red currant jelly, and cream.
Venitienne — Vin blanc sauce, lie green fines herbes butter.
Vernet — Venitienne sauce with julienne of gherkins, truffe, mushrooms, and hard white of egg.
Veron — Bearnaise with tomato puree, Normande sauce, and anchovy butter.
Vert-pré — Veloute with pounded herbes, tarragon, and chervil.
Victoria — Lobster sauce with dice of mushroom, truffe, and lobster.
Viennoise — Poivrade sauce with juice and rind of oranges and lemon, cut julienne style, lie sour cream.
Villageoise — Veal veloute, mixed with veal glaze and Soubise.
Villeroi — Thick Allemande sauce with truffe and mushroom essence.
Vin Blanc — Eschalots and white wine simmered, blended with fish essence and liquor, fish veloute, lie yolks and fresh butter, lemon.
York d ’ — Demiglace, cinnamon flavour, red currant jelly, juice of orange, and julienne of orange rind.
Zingara — Demiglace and tomato sauce, glaze, julienne of truffe, and tongue.
Zouave — Demiglace and tomato sauce, flavour of chilli, garlic, tarragon, glaze, and mustard.
Sauces.
Sauce Froide (Cold Sauces).
Alphonso — One part of walnut ketchup, two parts of Spanish port and French vinegar to taste (for game).
Andalouse — Mayonnaise sauce with tomato pulp, julienne of pimentoes.
Bdtarde — Mayonnaise sauce with eschalot juice, tomato pulp, anchovy essence, and tarragon.
Benton — A tablespoonful of finely grated horseradish, one teaspoonful of mixed English mustard, one of caster sugar, four of vinegar, four tablespoonfuls of cream, and mixed (for cold round of beef) .