Monico Sauce Sauce Monico

Chop up the bone and head from a sole and put it in a stewpan with enough cold water to cover them; add a wineglassful of white wine and a wineglass of sherry, one sliced onion, a bunch of herbs, four black peppercorns and a pinch of salt, and cook on the side of the stove for about fifteen minutes; fry together one ounce and three -quarters of butter and the same of flour till a pale golden colour; add half a pint of the stock, stir over the fire till it boils, mix in a gill of cream, boil up and tammy, and add a tablespoonful of chopped button mushrooms, and use with any fillets of fish.

Montansier Sauce Sauce Montansier

Take a good handful of raw game bones, put them into a stewpan with a little bit of raw bacon bone, half an ounce of butter, two chopped eschalots, a bunch of herbs (bayleaf, thyme, parsley), a dozen peppercorns, and a pinch of Marshall's Coralline Pepper; fry together for about fifteen minutes with the pan covered down, then add a wine-glassful of sherry, a teaspoonful of the Liebig Company's Extract of Meat, one pint of Brown sauce (vol. i.), four boned Christiania anchovies, and a quarter of a pint of oyster beards or liquor; boil gently for twenty minutes, then remove the bones and any fat, and rub the remains through the tammy, then rewarm in the bain-marie, and use with farced or plainly roast pheasant, partridge, chicken, grouse &C.

Green Mousseline Sauce Sauce Mousseline Verte

Take one large capsicum, two French gherkins, six boned anchovies, a teaspoonful of French capers, a handful of blanched tarragon and chervil, one eschalot, a sprig or two of parsley, a saltspoonful of Marshall's Apple Green, pound all together, tammy it, put the puree into the bain-marie with five raw yolks of eggs, an ounce and a half of fresh butter, two whites of eggs, a dust of cayenne pepper, a pinch of salt, the strained juice of a lemon; whip over boiling water till thick, and serve with any kind of fish such as salmon, trout, mullet, or with asparagus, globe artichokes etc.

Oyster Mousseline Sauce Sauce Mousseline Aux Huitres

Put into a stewpan a pinch of Marshall's Coralline Pepper, four raw yolks of eggs. two tablespoonfuls of Veloute sauce (vol. i.), four whites of eggs, a pinch of salt, a quarter of a pint of strained oyster liquor, and a tablespoonful of warm glaze; whip over boiling watertill the mixture is hot and spongy; then add eighteen to twenty-four sauce oysters that have been bearded and cut into little dice shapes, and use for serving with turkey, chickens, veal, sweetbreads, fish, such as turbot etc.

Moville Sauce Sauce Moville

Put a quarter of a pint of mushroom liquor into a stewpan with an ounce of glaze, a wineglassful of sherry, a pinch of castor sugar, three tomatoes, one finely chopped eschalot, and two gills of thick Veloute sauce (vol. i.). Boil all together to a pulp, add a few drops of liquid carmine, tammy and use with fillets of beef, cutlets etc.