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Sauces and Garnishes: White

Indienne-tomato sauce with curry paste, anchovy, etc. White Indian sauce is made of Béchamel sauce with curry powder.

Irlandaise-green Mayonnaise sauce with whipped cream and Tarragon vinegar, and vegetables cut in shreds.

Italienne – brown or white sauce with wine, chopped shallots, mushrooms, etc.

Jambon (Ham)-brown sauce with shred ham, butter, chopped shallots, etc.

Jolie fille (Fair maid's)-white chicken sauce with hard-boiled yolks of eggs, breadcrumbs, etc.

Kari-Curry sauce.

Lyonnaise-Tomato sauce with Portugal onions, etc.

Maître d'hôtel-Béchamel sauce with chopped parsley, etc. It is also made without stock.

Maltaise-white sauce with wine, chopped mushrooms and herbs, and shreds of orange peel. Marinade-vinegar and water with onions, carrots, etc.

Marrons (Chestnut) -chestnut flour with brown stock.

White chestnut sauce is made of the flour with broth and milk.

Matelote-brown stock with wine, young onions, mushrooms, etc. White Matelote sauce is a white sauce with oysters, mushrooms and herbs.

Mayonnaise a cold sauce of yolks of eggs, oil and vinegar.

Milanaise-grated Parmesan with cream sauce, or with brown sauce and mustard.

Mirabeau-brown sauce and Tarragon vinegar, with butter and chopped herbs.

Mirepoix-broth and wine with bacon, chopped vegetables, etc.

Moules (Mussel) - a white sauce with anchovy and mussels.

Mousquetaire-oil and Tarragon vinegar, with mustard, shallot, etc.

Mousseline-Mayonnaise sauce, whipped aspic and cream. Served with fish. It is also a sweet sauce of whipped eggs and liqueur.

Moutarde (Mustard) - melted-butter sauce with mustard, Chili vinegar, &c. For herrings.

Napier-a white fish sauce with mussels.

Naples a white Soubise sauce with cheese and chopped truffles.

Napolitaine-brown sauce with Port wine, Harvey sauce, ham, horseradish, currant jelly, etc.

Œufs (Egg)-melted-butter sauce with hard boiled eggs cut in pieces. Served with haddock and salt cod.

Orange-brown sauce with orange juice and shreds of orange peel.

Persil (Parsley)-melted-butter sauce with chopped parsley.

Périgueux-brown stock with wine and truffles.

Piquante a highly seasoned brown sauce with vinegar, shallots, etc.

Poivrade-a well seasoned brown sauce with vinegar, anchovy, ham, onions, etc. White Poivrade sauce is made of white sauce with vinegar, onions, etc.

Portugaise-butter, yolks of eggs and lemon juice.

Poulette-Allemande sauce with chopped parsley.

This is also called Blanquette.

Provençale-brown sauce and white wine with tomatoes, chopped capers, mushrooms, and shallots, etc.

Raifort (Horseradish) - cream, vinegar and horseradish. Ravigote-Maître d'hôtel sauce with Chili vinegar, Harvey and anchovy.

Ravigote verte-white sauce with pounded tarragon, chervil, etc. Réforme-brown sauce with wine, currant jelly and lemon juice.

Rémoulade - broth with mushrooms, chopped parsley, mustard, vinegar and garlic. Cold Rémoulade sauce is made of oil with chopped parsley, capers, garlic, etc.

Richelieu-a white game sauce with onions and wine.

Robert-brown stock with chopped onions, mustard and vinegar. Russe-a white sauce with horseradish, vinegar, yolks of eggs and cream.

Saint-Ménehould-milk, butter and flour, with chopped parsley, mushrooms, etc.

Salmis a brown game sauce with wine, oil, etc.

Sicilienne-a white sauce with lemon juice and shreds of lemon peel and tarragon.

Soubise-a purée of onions with cream.

Suédoise-Mayonnaise sauce with grated horseradish and cream. For a hot sauce white sauce with Chili vinegar is substituted for Mayonnaise.

Suprême a white chicken sauce with wine and cream.

Tartare-Mayonnaise sauce, or oil and vinegar, with mustard, etc.

Tomates (Tomato) -a purée of tomatoes with stock, etc.

Truffes (Truffle) - brown sauce with chopped truffles.

Vénitienne-white sauce with Tarragon vinegar, chopped tarragon and mushrooms.

Verte-green sauce made of wine and stock with pounded herbs, yolks of eggs, etc.

Viennoise-a white sauce with chopped ham and tarragon, etc.

Villeroi-white sauce flavoured with mushrooms, etc.

Vin de Madère-brown sauce with Madeira or other wine. It is also a sweet sauce of yolks of eggs, wine, etc.

Vin d'Oporto--Port wine with shallots, Harvey, etc. This sauce is used for wild ducks.

GARNISHES.

Chipolata-small round sausages, pieces of bacon, mushrooms, chestnuts, etc., with brown sauce.

Financière-cock's combs, livers, quenelles, pieces of sweetbread, etc., with brown sauce and wine.

Flamande-carrots, turnips, cabbages and other vegetables, with sausages.

Godard-pieces of sweetbread, quenelles and truffles, with brown sauce.

Italienne-minced sweetbreads, ham and mushrooms, with Financière sauce. Jardinière-vegetables cut in shapes, in a light glaze.

Macédoine-vegetables cut in shapes, with brown or white sauce.

Milanaise-strips of macaroni, ham, chicken, truffles, etc., in white sauce with grated Parmesan.

Montglas-minced chicken and truffles, with white or brown sauce.

Réforme-shred ham, carrots, truffles and whites of eggs.

Royale-minced chicken, sweetbreads, foie gras and mushrooms, with Béchamel sauce and lobster butter.

Q Toulouse-Financière garnish made with white instead of brown sauce. This is sometimes called a white Financière garnish.

Valenciennes-minced chicken, lobster, mushrooms and artichoke bottoms, with rice, and white sauce with curry powder.