Richelieu Sauce Sauce Richelieu

Put into a stewpan an ounce and a half of butter and the same of fine flour, and fry together without browning, then mix with three-quarters of a pint of liquor from shell fish (oysters etc.); stir together till it boils, add the juice of a lemon and a teaspoonful of Liebig Com-pany's Extract of Meat; tammy and add the puree of five or six large tomatoes which have been passed through a hair sieve, rewarm in the bain-marie and use with fillets of any fish, boiled salmon etc.

Rubanee Sauce Sauce Rubanee

Take a wineglassful of sherry, the same of port wine, six Christiania anchovies rubbed through a sieve, one teaspoonful of Liebig Company's Extract of Meat, two fresh mushrooms, two chopped capsicums, two raw tomatoes, the juice of a lemon, a dust of Marshall's Coralline Pepper and one pint of thick Brown sauce (vol. i.); reduce a quarter part, keep skimmed while boiling, tammy, add six drops of carmine and use for entrees of birds, meats etc.

Sardou Sauce Sauce Sardou

Put a pint of oyster liquor and beards into a stewpan with two sliced onions, a quarter of a pint of white wine, half a pint of good-flavoured brown gravy, a bunch of herbs, four peppercorns, and half a blade of mace; boil these steadily for a quarter of an hour, then take out the spice and herbs and mix the liquor on to one ounce of butter and the same of flour, that have been fried till a nice brown colour, stir over the fire till it boils, mix with it half a pint of good Brown sauce (vol. i.), one ounce of glaze, one or two sliced tomatoes and one or two fresh sliced mush-rooms; let it continue boiling for about fifteen minutes, keeping it well skimmed, then rub through the tammy, mix with it two or three sliced truffles, make hot in the bain-marie and use for fillets of bird, cutlets etc.

Thick Soubise Sauce - Sauce Soubise Lite

Put six large peeled and sliced onions into a stewpan with a little salt and sufficient cold water to cover them, bring this to the boil, then strain and rinse, put them into another pan and boil again with a pint of milk till the mixture is quite a pulp, then tammy and add the puree to one pint of thick Bechamel sauce (vol. i.); season with a little salt and Marshall's Coralline Pepper, mix in four raw yolks of eggs and the strained juice of a lemon; stir over the fire till it thickens, but do not let it boil, then use for masking meats etc.

Vienna Sauce - Sauce Viennoise

Fry together in a stewpan for about twenty minutes two eschalots cut up fine, a tablespoonful of salad oil, a little thyme, one or two bay-leaves, two red French chillies, a pinch of mignonette pepper, two tomatoes sliced and two fresh mushrooms sliced; then add a dessert-spoonful of red currant jelly, the juice of one lemon, three-quarters of a pint of Brown sauce (vol. i.) and a wineglass of port wine; reduce this a quarter part, keep it skimmed, then tammy and boil up, and use hot for marinaded cutlets, meats, such as roast venison, mutton, hare etc.