Parisian, Sweet

Sherry, sugar and yolks whipped over fire, cream added.

Parsley

(1) Chopped parsley in butter sauce. (2) Parsley juice and puree in butter sauce.

Pepper

Brown; espagnole with addition of water of boiled peppercorns and vinegar.

Perigeux

Brown, truffle. (See Perigeux).

Persil

Parsley sauce.

Persillade

A green ravigote of chopped parsley, chervil, tarragon, mustard, oil, lemon juice, salt, stirred together.

Piquante

See Piquante.

Poivrade

See Poivrade.

Plum

Prunes cooked in wine with cinnamon, mixed with espagnole.

Polonaise

White sauce with thick, sour cream added, horse-radish, lemon juice, and chopped fennel; for steaks, etc., in Polish style.

Poor Man's

Broth thickened with brown roux, tomato catsup, essence of anchovy.

Port Wine

Brown, for game, etc.; same as bourguignone, with port wine.

Portugaise

Butter, yolk of eggs and lemon juice.

Poulette

See Poulette.

Prawn

Butter sauce tinted with lobster coral and prawns. Provencale Both white and brown. (1) White sauce with wine, tomatoes, garlic, mushrooms and capers. (2) Espagnole with tomatoes, onions, garlic," mushrooms.

Pudding Sauce, Careme's

This appears under several different names; it is Madeira, sugar and yolks whipped to froth over the fire; allowed approach the boiling point, but not boil.

Punch Sauce

Sweet; butter sauce with lemon, yolks, sherry and brandy added; whipped over the fire.

Ravigote

The name rulates to the mixture of green herbs (see Ravigote) which may be either in oil and vinegar or in mayonnaise.

Remoulade

See Remoulade.

Robert

Name of a Paris restaurateur of Rabelais' time, whose specialty this sauce was; brown; espagnole with fried chopped onions, mustard and glaze or beef extract, onions not strained out.

Romaine

A sort of mincemeat eaten with fish, being currants, raisins, Italian pignoli nuts (like small almonds), sugar, vinegar and brown sauce.

Raspberry

Sweet. (1) Raspberry juice and sugar added to whipped cream, (2) Raspberry syrup slightly thickened with starch.

Ratafia Sauce

Sweet; syrup thickened with starch, flavored with lemon and ratafia liqueur.

Raifort

Horseradish, cream and vinegar.

Regent's

Sweet; vanilla yolk-of-egg custard with rum.

Ricardo

Same as salmis sauce.

Richelieu

White game-sauce with onions and wine.

Roe Sauce

Fish; soft roes cooked, pounded, seasoned, mixed with butter sauce and little vinegar.

Royal

Another name for Hol-landaise.

Royal Sauce

For fowls; puree of chicken, seasonings, bread panada, cream and yolks stirred over fire together.