Practical gastronomy and culinary dictionary

Saiice Norvegienne. Norwegian sauce. A cold sauce prepared with hard-boiled eggs (which are passed through a sieve), yolks of fresh eggs, salt, pepper, prepared mustard, oil and vinegar, mixed with finely chopped savoury herbs. Sauce uonijareille. Nonpareil sauce. Hollandaise sauce worked up with crayfish or lobster butter ; mixed with chopped lobster meat, mushrooms, hard-boiled whites of eggs and truffles, all finely chopped. Sauce Normande. Normandy sauce. A white fish sauce, thickened with a liaison of yolks of eggs, fresh butter ; flavoured with lemon juice and essence of fish (reduced fish stock). Sauce aux olives. Olive sauce. A brown sauce with stoned or turned olives, flavoured with a little lemon juice. Served with ducks, fowls and beef. Sauxie aux ceufs. Egg sauce. A white sauce with hard-boiled eggs finely chopped. Sauce aux oignoyis. Onion sauce. A white milk sauce with finely shred onions, seasoned with nutmeg, salt and pepper. Served with boiled rabbit or mutton. Sauce d Voseille. Sorrel sauce. A clear gravy sauce with finely chopped blanched sorrel leaves. Served with braised or boiled fowls, &c. SAUCES 299 Smice a V orange. Orange sauce. Reduced gravy sauce, mixed with orange juice and finely cut orange rind. Served with roast or stewed ducks or game. Sauce Parisienne. Parisian sauce. A rich brown sauce with chopped shallots, parsley, lemon juice, and meat glaze, worked up with a little fresh butter. Served with entrecotes, steaks, or fillets of beef. Sauce persil. Parsley sauce. Melted butter or Bechamel sauce, with finely chopped parsley. Sauce Perigueux. Perigord sauce. A rich brown sauce with finely chopped truffles, Madeira wine, a little meat glaze and anchovy butter, flavoured with shallots. Sauce ijersillade. Persillade sauce. A kind of vinaigrette sauce prepared with mustard, sweet oil, vinegar, salt, pepper, lemon juice, and chopped savoury herbs, served cold with fish, vegetables or salad. Sauce piquante. Piquant sauce. A sharp brown sauce with chopped gherkins, capers, and shallots, seasoned with plenty of pepper and essence of anchovy. Sauce 'poivrade. Pepper sauce. A brown pepper sauce, flavoured with lean bacon or ham, celery, onions, thyme and bay-leaf, reduced with vinegar, anchovy essence and black pepper. Sauce poulette. Poulette sauce. A white sauce made from veal stock, flavoured with aromatic herbs, thickened with a liaison of egg yolks and fresh butter, finished with chopped parsley and lemon juice. 19 300 PRACTICAL GASTRONOMY Sauce Polonaise. Polish sauce. Veloute sauce with sour cream, grated horseradish, chopped fennel and lemon juice. Served with cutlets or steaks. Sauce pauvreliomme. Poor man sauce. A plain brown sauce, containing some tomato ketchup and anchovy fish essence. Suitable as a fish sauce. Sauce Provencale. Provence sauce. Espagnole sauce with tomato pulp, finely chopped and fried onions, sliced mushrooms, and chopped parsley, flavoured with lemon juice, garlic, and a little Cayenne pepper. Sauce Prince de Galles. Prince of Wales sauce. A cold sauce prepared with finely chopped hard- boiled eggs and yolks of raw eggs, salad oil, tarragon vinegar, mixed with finely chopped savoury herbs and prepared French mustard. Served with broiled or fried fish, or cooked meat a la Tartare. Sauce au pain. Bread sauce.