Admiral

Fish. (SeeAdmiral).

A La Minute

Quick sauce; flour, water and wine in the pan the meat is fried in.

Albert

Cream-colored, sprinkled with parsley; contains shallots, horseradish, vinegar, broth, veloute; strained; finished with yolks and cream.

Allemande

Cream-colored; slightly acid. (See Allemande).

Almond

Sweet; custard with pounded almonds.

Anchovy Butter Sauce

Brown; espagnole with anchovy butter and lemon juice.

Anchovy, Anchois

Cream-colored. (See Anchovy).

Apple

Stewed apple strained; little sugar.

Apricot

Sweet; marmalade diluted with wine and sugar.

Apicius' Sauce

Thick sauce for a boiled chicken. "Pound the following ingredients in a mortar: Aniseed, dried mint, and lazar root (similar to assafoetida); cover them with vinegar; add. dates, pour in liquamen, oil, and a small quantity of mustard seeds; reduce all to a proper thickness with port wine warmed; pour this over the chicken, which should previously have been boiled in aniseed water".

Artichoke

Pur£e of Jerusalem artichokes with other vegetables and seasonings.

Aurora

Reddish or orange color. (See Aurora)

Avignon

Cream onion sauce, bechamel, garlic, cheese, oil, yolks.

Bacon Sauce

Cold; fried bacon in dice mixed in sauce like Hollandaise.

Bahama

Fish; chillies and onions in the fish gravy.

Bearnaise

Yellow, buttery, with chopped green. (See Bearnaise).

Bechamel

White; cream sauce. (See Bechamel).

Beurre

Butter sauce.

Beurre Noir

Fried butter, brown, with vinegar added.

Bigarade

Brown orange sauce; juice and shredded rinds in espagnole and essence of game.

Blonde

Butter sauce made with stock instead of water.

Blonde Fish Sauce

Cream-colored with fine herbs mince in it, lemon juice and white wine.

Boar's Head Sauce

For cold meats; currant jelly, port wine, mustard, orange rind and juice, shallot, pepper, mixed.

Bohemian

White; bread panada diluted with broth, horseradish and butter.

Bordelaise

Brown; espagnole, claret, shallots, garlic, lemon juice, parsley, cayenne, beef marrow. (See Bordelaise).

Bordelaise, White

Butter sauce with shallots, white wine, parsley.

Boston

Same as Bohemian.

Bourgeoise

Brown gravy with mustard and tarragon vinegar.

Bourguignotte

Brown; Burgundy wine, espagnole, onions, mushrooms, and truffles.

Brawn Sauce

Cold; mayonnaise with extra vinegar and sugar.

Bread Sauce

White; bread panada in milk, onion, butter, flavoring of white wine.

Bressoise

Of Bresse, noted for fat chickens; brown; chicken livers and shallots fried, brown gravy, bread-crumbs, orange juice; passed through a seive.

Bretonne

Brown; thin onion puree with chopped parsley. Bretonne.