Menus made easy, or, How to order dinner and give the dishes their French names

vinegar, etc. B^arnaise — yolks of eggs, butter, French vinegar, chopped parsley, etc. Bechamel — Veloute sauce with cream. For a maigre sauce it is made without stock. Beurre — melted-butter sauce. SAUCES AND GARNISHES. 219 Beurre noir— black-butter sauce of browned butter and vinegar. This sauce is usually served with skate or grilled mackerel. Bigarade is made of oranges with brown sauce. Blonde — melted-butter sauce made with stock instead of water. Bordelaise — brown sauce with wine, chopped parsley, etc. Bourgeoise — stock with French mustard, tarragon, etc. Bourguignotte — brown sauce with wine, onions, mushrooms and truffles. Bretonne — brown sauce with onions, etc. Capres (Caper) — brown or white sauce, with capers. Caramel — burnt sugar. It is sometimes made of burnt brandy and sugar. Cardinal — white sauce coloured with lobster or crayfish butter. Cazanova — Mayonnaise sauce with yolks of hard- boiled eggs, shred whites of eggs and truffles. Champignons (Mushroom) — brown or white sauce with puree of mushrooms. Chateaubriand — brown sauce with Maitre d'hotel sauce. Chevreuil — Poivrade sauce with wine, Harvey, red currant jelly, etc. Cornichons (Gherkin) — brown sauce with vinegar, and pickled gherkins cut in slices. Court-bouillon — wine, or vinegar and water, butter, vegetables, etc. This sauce is only used in cooking. 220 MENUS MADE EASY. Creme — melted-butter sauce with yolks of eggs and cream. Crevettes (Shrimp) — Cardinal sauce with anchovy and shrimps. Czarina — brown sauce with sultana raisins, gher- kins, etc. Diable (Devil sauce) — brown gravy with Oude and Harvey sauce, vinegar, etc. Diplomate — Bechamel sauce with crayfish or lobster butter. Duchesse — white sauce with chopped mushrooms and tongue. D'Uxelles — white sauce with chopped ham, mush- rooms, parsley, etc. Estragon (Tarragon) — white stock with Tarragon vinegar, tarragon, etc. Penouil (Fennel) — melted • butter Bauce with chopped fennel. Financiere — brown sauce with wine, mushroom catsup, etc. Fines-herbes — brown sauce with chopped mush- rooms, shallots and parsley. Fouette1 e — sweet whip sauce of yolks of eggs, sugar and wine. Fumet de gibier — a brown game sauce with onions, wine, etc. Genevoise — brown sauce with wine, anchovy, chopped parsley, etc. This sauce is generally used for freshwater fish. Groseilles vertes — green gooseberries with butter, breadcrumbs, etc. For mackerel. SAUCES AND GARNISHES*. 221 Hollandaise — yolks of eggs and butter with vinegar, etc. Homard (Lobster) — melted-butter sauce, with lobster spawn and the flesh in small pieces. Hubert — a game sauce with wine and chopped truffles. Huitres (Oyster) — oysters in white or brown sauce. Indienne — tomato sauce with curry paste, anchovy, etc. White Indian sauce is made of Bechamel sauce with curry powder. Irlandaise — green Mayonnaise sauce with whipped cream and Tarragon vinegar, and vegetables cut in shreds. Italienne — brown or white sauce with wine, chopped shallots, mushrooms, etc. Jambon (Ham) — brown sauce with shred ham, butter, chopped shallots, etc. Jolie fille (Fair maid's) — white chicken sauce with hard-boiled yolks of eggs, breadcrumbs, etc. Kari — Curry sauce. Lyonnaise— Tomato sauce with Portugal onions, etc. Maitre d'hotel— Bechamel sauce with chopped parsley, etc. It is also made without stock.