Imperial Sauce Sauce Imperiale

Take the cleansed hours of the birds, and put them into a stewpan with a quarter of a pint of liquor from a braise that has been freed from fat, a wineglass of port wine, a wineglass of claret, a wineglass of sherry, an ounce of glaze, half a pint of thick Brown sauce (vol. i.), a dessert-spoonful of redcurranl jelly, two bayleaves and the strained juice of one lemon, a few drops of Marshall's Liquid Carmine; boil this all together for about fifteen minutes, during which time keep it well skimmed, then take out the bones (which can be used up in a general stock-pot), wring the sauce through the tammy, and use when quite hot for cutlets of pigeons, roast birds, cutlets of venison, etc.

Julienne Sauce Sauce Julienne

Put into a stewpan a dessertspoonful of oil, two ounces of chopped raw-lean bacon, three fresh mushrooms, a bunch of herbs, a pinch of mignon-ette pepper; fry for fifteen minutes, shaking it about; then add one wineglassful of port wine, one of claret, one of sherry, six Christiania anchovies, a pint of Brown sauce, one ounce of glaze, boil till reduced to half the quantity, keep it well skimmed; then tammy and add three-French gherkins and three red chillies freed from pips and shredded, and serve with fish, grilled or broiled, or steaks, hare, venison and roast pork.

Laver Sauce Sauce Laver

Put into a stewpan the strained juice of two lemons, a tablespoonful of red currant jelly, one ounce of good glaze, a pinch of castor sugar, and four tablespoonfuls of good thick Brown sauce (vol. i.); boil these together for about ten minutes, during which time keep the scum removed, then mix with half a pint of laver, boil up again, tammy, re-warm, and use, either with roast lamb, mutton, or venison.

Lobster Cream Creme De Homard

Fry two ounces of fine flour with two ounces of butter without dis-colouring, then mix it with half a pint of good-flavoured fish stock, stir together till it boils, then add one ounce of pounded live spawn, a dessertspoonful of anchovy essence, the strained juice of one lemon, and a dust of coralline pepper, and wring through a clean tammy cloth; then add to it half a cooked lobster that is cut into small pieces, and half a gill of cream; warm up in the bain-marie, and use for masking any hot fish.

Lucine Sauce - Sauce Lucine

Put the cleansed bones from any birds into a stewpan, with two chopped eschalots, one tablespoonful of salad oil, a bunch of herbs, one or two fresh mushrooms, a pinch of mignonette pepper, two raw tomatoes, and a little bacon bone; fry all together for twenty minutes, then add a wineglass of sherry, one ounce of glaze, a pint of Brown sauce (vol. i.), one ounce and a half of grated Parmesan cheese, two chopped capsicums and a dust of Marshall's Coralline Pepper; boil for twenty to thirty minutes, keeping well skimmed while boiling; remove the bones, rub through the tammy, rewarm, and use with roast or dressed birds.