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Sauces and Garnishes

SAUCES.

THE following are the principal sauces and garnishes which are used in cookery. Many of them have been mentioned in the course of these pages, and as the names frequently convey no idea of their ingredients, a slight description of them is given.

The two chief sauces are Velouté-white, and Espagnole-brown. Many other sauces are made from these.

Allemande is a thicker form of velouté sauce.

Anchois (Anchovy) - melted-butter sauce with anchovy, etc.

Aubois-a sweet sauce of syrup and yolks of eggs with whipped cream.

Aurore-Allemande and tomato sauce, with Chili vinegar, etc.

Béarnaise-yolks of eggs, butter, French vinegar, chopped parsley, etc.

Béchamel-Velouté sauce with cream. For a maigre sauce it is made without stock.

Beurre-melted-butter sauce.

Beurre noir-black-butter sauce of browned butter and vinegar. This sauce is usually served with skate or grilled mackerel.

Bigarade is made of oranges with brown sauce.

Blonde-melted-butter sauce made with stock with stock instead of water.

Bordelaise-brown sauce with wine, chopped parsley, etc.

Bourgeoise-stock with French mustard, tarragon, etc.

Bourguignotte-brown sauce with wine, onions, mushrooms and truffles.

Bretonne-brown sauce with onions, etc.

Câpres (Caper)-brown or white sauce, with capers.

Caramel-burnt sugar. It is sometimes made of made of burnt brandy and sugar.

Cardinal-white sauce coloured with lobster or crayfish butter.

Cazanova-Mayonnaise sauce with yolks of hardboiled eggs, shred whites of eggs and truffles.

Champignons (Mushroom) -brown or white sauce with purée of mushrooms.

Châteaubriand-brown sauce with Maître d'hôtel sauce.

Chevreuil-Poivrade sauce with wine, Harvey, red currant jelly, etc.

Cornichons (Gherkin)-brown sauce with vinegar, and pickled gherkins cut in slices.

Court-bouillon-wine, or vinegar and water, butter, vegetables, etc. This sauce is only used in cooking.

Crème-melted-butter sauce with yolks of eggs and cream.

Crevettes (Shrimp) - Cardinal sauce with anchovy and shrimps.

Czarina-brown sauce with sultana raisins, gherkins, etc. Diable (Devil sauce)-brown gravy with Oude and Harvey sauce, vinegar, etc.

Diplomate-Béchamel sauce with crayfish or lobster butter.

Duchesse-white sauce with chopped mushrooms and tongue.