Practical gastronomy and culinary dictionary

Consists of milk in which an onion has been boiled, stale white bread crumbs, and butter ; seasoned with cloves, salt, and pepper. Sauce aux pomnies. Apple sauce. A kind of apple pulp, slightly sweetened, to be served with roast pork or geese. Sauce ravigote {chaude). Ravigote sauce (hot). A white sauce, flavoured with savoury herbs, reduced with wine vinegar, finished with a liaison of fine herbs, butter and cream. Sauce ravigote (froide). Ravigote sauce (cold). Mayonnaise sauce, mixed with finely chopped parsley, chives, chervil, tarragon and shallots, tinted with a little spinach greening. SAUCES 301 Sauce raifort {chaucle). Horseradish sauce (hot). Bechamel sauce, mixed with grated horseradish and a Httle cream, seasoned with sugar and salt. Sauce raifort (froide). Horseradish sauce (cold). Sour cream, mixed with freshly grated horseradish and a little vinegar. Sauce refonne. Reform sauce. Poivrade sauce, diluted with port wine, red currant jelly and Worcester sauce. Sauce Begence. Regent sauce. A brown thick gravy sauce, with white wine flavoured with essence of parsley-root and finely minced onions. Sauce a la Beine-Marie. Queen Mary sauce. A brown sauce, made with strong meat gravy, port wine, chopped shallots, parsley, and pounded anchovies. Served with all kinds of roast meats or boiled fish. Sauce remotdacle. Remoulade sauce. A mayonnaise sauce, with chopped parsley, fennel, tarragon leaves, shallots, and prepared mustard. Sauce Bicardo. Ricardo sauce. A brown sauce, prepared from the carcase of game, with finely minced fried onions, toasted bread, slierry, thickened with a little meat glaze. Served with dishes of game, &c. Sauce Bichelieu. Richelieu sauce. A brown game sauce, with Madeira wine and meat extract. Sauce Bobert. Robert sauce. A brown sauce, with finely chopped onions fried in butter, chilli vinegar, prepared mustard, and a little anchovy essence. 302 PRACTICAL GASTRONOMY Sauce Bomaine. Roman sauce. A brown sauce for fish, prepared with Espagnole sauce, mixed with currants, sultanas, Itahan pine-seeds [jjignoli), moistened with a httle white wine vinegar ; all is pressed through a sieve before serving. Sauce Busse. Russian sauce. A white sauce, "^dth grated horseradish, minced ham, finely chopped shallots, moistened with vinegar and white wine ; seasoned with sugar, pepper, salt and savoury herbs. Served hot. Sauce salmi. Salmi sauce. A brown game sauce, with white wine, meat glaze, flavoured with savoury herbs. Sauce Sicilienne. Sicilian sauce. Espagnole sauce, reduced with Marsala wine, seasoned with Cayenne pepper ; thin rings of onions fried in butter are mixed with the sauce just before serving. Served mth beef steaks, roast fillets of beef, &c. Sauce Soubise. Soubise sauce. A white onion sauce, flavoured, besides onions, with nutmeg, pepper, and a little sugar and salt ; the sauce is passed through a hair sieve, and finished with fresh cream and butter. Sauce a la Soyer. Soyer sauce. A white fish sauce, flavoured with savoury herbs, shallots, and lemon juice, thickened with Qgg yolks and cream. Sauce stragotte. Stragotto sauce. A kind of rich game sauce, with tomato pulp and Madeira wine, flavoured with soup vegetables, celery and parsley roots, shallots, cloves and mace. Generally served with Italian dishes. Sauce Suedoise. Swedish sauce.