CHAPTER V.

SAUCES. Page Introductory remarks 105 To thicken Sauces 105 French thickening, or brown 106 _Roux_ White _Roux_, or French 106 thickening _Sauce Tournée_, or pale 106 thickened Gravy Béchamel 107 _Béchamel Maigre_ (_a cheap 108 white Sauce_) Another common _Béchamel_ 108 Rich melted Butter 108 Melted Butter (_a good common 108 receipt_) French melted Butter 109 Norfolk Sauce, or rich melted 109 Butter without Flour White melted Butter 109 Burnt or browned Butter 109 Clarified Butter 110 Very good Egg Sauce 110 Sauce of Turkeys’ Eggs Sauce 110 (_excellent_) Common Egg Sauce 110 Egg Sauce for Calf’s Head 111 English White Sauce 111 Very common White Sauce 111 Dutch Sauce 111 Fricassee Sauce 112 Bread Sauce 112 Bread Sauce with Onion 113 Common Lobster Sauce 113 Good Lobster Sauce 113 Crab Sauce 114 Good Oyster Sauce 114 Common Oyster Sauce 114 Shrimp Sauce 115 Anchovy Sauce 115 Cream Sauce for Fish 114 Sharp _Maître d’Hôtel_ Sauce 116 (_English receipt_) French _Maître d’Hôtel_, or 116 Steward’s Sauce _Maître d’Hôtel Sauce Maigre_, 117 or without Gravy The Lady’s Sauce for Fish 117 Genevese Sauce, or _Sauce 117 Genevoise_ _Sauce Robert_ 118 _Sauce Piquante_ 118 Excellent Horseradish Sauce, 118 to serve hot or cold with roast Beef Hot Horseradish Sauce 119 Christopher North’s own Sauce 119 for many Meats Gooseberry Sauce for Mackerel 120 Common Sorrel Sauce 120 Asparagus Sauce for Lamb 120 Cutlets Caper Sauce 121 Brown Caper Sauce 121 Caper Sauce for Fish 121 Common Cucumber Sauce 121 Another common Sauce of 122 Cucumbers White Cucumber Sauce 122 White Mushroom Sauce 122 Another Mushroom Sauce 123 Brown Mushroom Sauce 123 Common Tomata Sauce 123 A finer Tomata Sauce 124 Boiled Apple Sauce 124 Baked Apple Sauce 124 Brown Apple Sauce 125 White Onion Sauce 125 Brown Onion Sauce 125 Another brown Onion Sauce 125 _Soubise_ 126 _Soubise_ (_French receipt_) 126 Mild Ragout of Garlic, or 126 _l’Ail à la Bordelaise_ Mild Eschalot Sauce 127 A fine Sauce, or _Purée_ of 127 Vegetable Marrow Excellent Turnip, or Artichoke 127 Sauce, for boiled Meat Olive Sauce 128 Celery Sauce 128 White Chestnut Sauce 129 Brown Chestnut Sauce 129 Parsley-green, for colouring 129 Sauces To crisp Parsley 130 Fried Parsley 130 Mild Mustard 130 Mustard, the common way 130 French Batter for frying 130 vegetables, and for Apple, Peach, or Orange fritters To prepare Bread for frying 131 Fish Browned Flour for thickening 131 Soups and Gravies Fried Bread-Crumbs 131 Fried Bread for Garnishing 131 SWEET PUDDING SAUCES, CHAPTER XXII.