Geneva Sauce - Sauce Geneve

Put into a stewpan two ounces of butter and an ounce and a half of fine flour, and fry these together till a nice golden colour; then mix it with two gills of very good-flavoured chicken gravy, a tea-spoonful of Liebig Company's Extract of Meat, and a large tablespoon-ful of finely grated horseradish; .stir together till boiling, then add a teaspoonful of French mustard, ditto of mixed English, the strained juice of two lemons, a gill of cream that is mixed with the raw yolks of three eggs, a pinch of salt and a dust of castor sugar and a saltspoonful of apricot yellow; stir over the fire until the mixture thickens, then rub all through the tammy and stir again in the bain-marie till the sauce is hot; add a wineglassful of sherry and serve with sauted fillets of beef and with braised or roast beef.

Gironde Sauce Sauce Gironde

Reduce one pint of claret to half t]he quantity, add one pint of bruised cherries and one pint of Brown sauce (vol. i.), half an ounce of glaze and a little carmine, two tomatoes cut up finely, the juice of half a lemon, a saltspoon of castor sugar, and half an ounce of arrowroot that is mixed with a little claret. Boil for about half an hour, keep skimmed while boiling; tammy, and boil it up again with the kernels from the fruit, add a teaspoonful of Kirsch, and use for game or poultry, fillets of veal, mutton cutlets, venison, etc.

Good Man Sauce - Bon Homme Sauce

Take one tablespoonful of strained lemon juice, two tablespoonfuls of mushroom liquor, four ounces of grated Gruyere or Cheddar cheese, a teaspoonful of French mustard, the same of English mustard, one gill and a half of tomato sauce, half a wineglassful of sherry, and six Christiania anchovies rubbed through a sieve; stir all together over the fire till boiling and quite smooth, and use for any kind of fish, steak, etc.

Green Sauce - Sauce Verte

Take a handful of parsley, put it in cold water with a pinch of salt and a tiny bit of soda, and let it come to the boil; strain it off and press the water from it; mix it with an ounce of butter and a little apple green; rub it through a hair sieve or tammy, then add to it a pint of Veloute sauce (vol. i.): add the strained juice of a lemon, and use for calfs head, rabbit, etc.

Hubert Sauce Sauce Hubert

Put in a stewpan the chopped bones from any birds, such as pheasant, partridge, grouse, a few strips of celery, two sliced onions, a bunch of herbs, the peels and stalks of a few fresh mushrooms, a wine-glass of sherry and white wine, the juice of a Lemon, and enough cold water to cover; bring to the boil, skim and simmer for half an hour; strain and mix three-quarters of a pint of this gravy into two ounces of butter and an ounce and a half of fine Hour that has been fried with-out discolouring; stir together till boiling, then tammy and mis with a gill of whipped cream, and just before Berving add a teaspopnful of chopped truffle. Use with game entrees.