Claudine Sauce - Sauce Claudine

Take a gill and a half of Brown sauce (vol. i.), two table-spoonfuls of French capers, a pinch of chopped raw parsley, the puree of four Christiania anchovies, a teaspoonful of Liebig Company's Extract of Meat, and one chopped eschalot, three or four shredded button mushrooms; boil up and simmer for ten minutes, rub through the tammy, then add the juice of a lemon and four chopped Spanish olives, reboil and serve with fillets of beef, fish, etc.

Clementine Sauce - Sauce Clementine

Put about a pound of white fish bones into a stewpan with a pinch of salt, two sliced onions, a bunch of herbs, such as thyme, parsley, bayleaf, six or eight peppercorns, and enough cold water to cover them; add the juice of two lemons, and bring to the boil, skirn, and then let it simmer gently for about twenty minutes; put an ounce and a half of butter and an ounce and a half of flour into a stewpan and fry them together without discolouring, then mix in two gills and a half of the fish stock; stir till it boils, add one ounce of grated Parmesan cheese, a few drops of carmine, a dust of coralline pepper, and half a gill of cream; reboil, tammy, and use with boiled fillets of turbot, boiled soles, salmon, &C.

Commodore Sauce Sauce Commodore

Take two wineglassfuls of white wine, one large fresh mushroom chopped line, one chopped eschalot, two bayleaves. one ounce of glaze, a dessertspoonful of anchovy essence, a teaspoonful of French mustard, two tomatoes, one large chopped capsicum, one pint of good Brown sauce (vol. i.); boil together for fifteen minutes, then tammy, colour with a few drops of carmine, and use. This is an excellent sauce for any fish.

Conti Sauce Sauce Conti

Put a quarter of a pint of oyster liquor and beards into a stewpan, with an ounce of glaze, two sliced raw tomatoes, the juice of one lemon, a wineglass of sherry, and the same of white wine and boil all together for about ten minutes. Put into another stewpan two ounces of butter, a saltspoonful of Marshall's Coralline Pepper, two finely-chopped French chillies, and one ounce of arrowroot; fry together for about ten minutes without browning, and stir in the former mixture with a quarter of a pint of good-flavoured mushroom gravy; boil up the sauce and use with salmon, steak, fillets of veal, &C.

Courte Sauce Sauce Courte

Put into a stewpan the juice of one lemon and one orange, four tablespoonfuls of good-flavoured Brown sauce (vol. i.), half an ounce of glaze, and two finely-chopped eschalots; bring to the boil, skim, add a wineglassful of port wine and claret, and a dust of castor sugar. Serve very hot with teal, widgeon, pheasant, or other birds, roast, grilled, or braised.

Cream Sauce Sauce Creme

Put into a stewpan three raw yolks of eggs, three tablespoonfuls of cream, an ounce and a half of good butter, a pinch of salt, a dust of Marshall's Coralline Pepper, and the strained juice of one large lemon, and stand the pan in a bain-marie; stir with a wooden spoon until the mixture is to the consistency of thick cream, then wring it through the tammy and use while quite hot. This sauce is very good to serve with soles, chicken, sweetbread, asparagus, artichoke bottoms, etc.