Sauces
B
C
- Cayenne and Salt (Pound the coral or spawn)
- Cayenne Pepper (When the poivrade sauce)
- Celery Sauce
- Cold Fish Sauce for Trout or Salmon
- Cold Green Sauce for Fish
F
G
H
L
O
- One Bayleaf (Ounce of Butter)
- One Egg (III)
- One Lobster (Two ounces of Butter)
- One Onion (Teaspoonful of Chutney)
- One Orange (Dessertspoonful of mixed)
- One Shalot (Two ounces of chopped Bacon)
- Oyster Sauce
P
- Pepper and Salt (One dessertspoonful of chopped)
- Pepper, Salt, and Castor Sugar
- Pepper, Salt, and Cayenne (Mince finely two peeled)
- Poivrade Sauce
S
- Salt and Cayenne (Clean and cut up)
- Salt and Cayenne (Remove the flesh from the tail)
- Salt and Pepper (Boil up the sauce add)
- Salt and Pepper (One gill of Salad Oil)
- Salt and Pepper (One teaspoonful of Vinegar)
- Salt and Pepper (Three gills of Milk)
- Sauce Aigre-Douce
- Sauce Allemande
- Sauce Chaudfroid Blanche
- Sauce Chaudfroid Blonde
- Sauce Chaudfroid Verte
- Sauce Demi-glace
- Sauce Réforme
- Six Mushrooms (One ounce of Butter)
- Six Sheets of French Gelatine
- Soubise Sauce
- Suet Paste (Grease and line)
- Suet Paste (Grease and line) (II)
T
- Ten Peppercorns (Cut up the carrot celery)
- Three Eggs (One gill of Cream or Milk)
- Twelve Peppercorns (Salt One ounce of Butter)
- Twenty-four Peppercorns
- Two Eggs (Three dozen Oysters)
- Two Partridges (Half a pound of Veal Cutlet)
- Two Shalots (Few drops of Lemon-juice)
- Two Shalots (Half a gill of Tarragon)
- Two Yolks of Eggs (Tablespoonful of Cream)