Sauces for Fish, Meat, Poultry and Game
White Sauce and Brown Sauce
Equal parts of fat and flour make the best roux for thickening sauces. If much more fat than flour is used, the fat rises to the top of the…
Thin White Sauce
1 tablespoon flour 1 teaspoon to 1 tablespoon fat 1 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper
Medium White Sauce
2 to 3 tablespoons flour 1 to 3 tablespoons fat 1 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper
Thick White Sauce
4 to 5 tablespoons flour 1 to 5 tablespoons fat 1 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper
Veloute Sauce
Substitute one cup of well-seasoned white stock for the milk in thin or medium white sauce.
Poulette Sauce
1 cup Veloute sauce 2 egg-yolks 1 cup cream Slowly add, with constant stirring, the Veloute to the egg-yolks, beat in the cream and reheat…
Persillade Sauce (Parsley Sauce)
2. to 4 tablespoons chopped parsley 1 cup medium or thin white sauce Add parsley to white sauce.
Celery Sauce
1/2 cup chopped cooked celery 1 cup medium white sauce Add celery to white sauce. Serve with boiled fowls.
Cheese Sauce
2 to 4 ounces cheese Mustard and paprika 1 cup medium or thin white sauce Put the cheese through a food-chopper. Mix with the white sauce…
Egg Sauce
1 chopped hard-cooked egg 1 cup medium white sauce Combine the two ingredients.
Oyster Sauce
1 pint small oysters 1 cup medium white sauce seasoned Heat the oysters in their own liquor to boiling-point. Remove them from the fire…
Tomato Sauce
1 quart fresh or canned tomatoes 1 slice onion 8 cloves 3 tablespoons butter 3 tablespoons flour Salt and pepper Set the tomatoes, onion…
Sauce Piquante
2 tablespoons butter or other fat 2 onions 2 carrots 2 shallots Thyme 1 bunch parsley 2 cloves 1 clove of garlic 2 tablespoons flour 1 cup…
Horseradish Sauce
1/4 cup heavy cream 3 tablespoons grated horse radish 1/4 teaspoon salt Sprinkle cayenne or pepper 1 tablespoon vinegar Whip the cream…
Giblet Gravy
Giblets and neck of fowl 2 tablespoons chicken fat 2 tablespoons flour Salt and pepper Place the giblets (liver, heart and gizzard) and the…
Drawn-Butter Sauce
1/3 cup butter 4 tablespoons flour 1 pint boiling water 1/4 teaspoon salt Make a roux of four tablespoons of the butter and all of the…
Maitre D'Hotel Sauce
2 cups drawn-butter sauce 1 tablespoon lemon-juice 1 tablespoon chopped parsley 2 egg-yolks Salt and pepper Add the lemon-juice and chopped…
Currant Jelly Sauce
1 onion 1 tablespoon butter 1 tablespoon flour 1/2 cup currant jelly 1 stalk celery 1 bay-leaf 2 tablespoons vinegar 2 cups stock Slice the…
Mushroom Sauce
4 tablespoons butter or other fat 4 tablespoons flour 2 cups stock 1 cup mushrooms, fresh or canned Salt and pepper Make a brown sauce of…
Olive Sauce
2 dozen olives 2 tablespoons salad oil 1 slice onion 1 lemon 2 tablespoons flour 1 pint stock Salt and pepper Place the olives in an…
Hollandaise Sauce
1/2 cup butter Yolks of 3 eggs Juice of 1/2 lemon 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup boiling water This is one of the best sauces…
Tartar Sauce
1 cup mayonnaise dressing 1 teaspoon onion-juice 1 tablespoon capers 1 tablespoon chopped cucumber pickle Make the mayonnaise rather more…
Mint Sauce
1 tablespoon powdered sugar 1/2 cup vinegar 1/4 cup finely chopped mint leaves Dissolve sugar in vinegar. Pour this over finely chopped…
Parsley Butter
3 tablespoons butter 1 tablespoon lemon-juice 1 tablespoon chopped parsley 1/2 teaspoon salt 1/8 teaspoon pepper Cream butter and then add…
Jelly Sauce
1 glass currant or grape jelly 1 level teaspoon dry mustard 1 teaspoon salt Turn the currant or grape jelly out into a deep plate and beat…