The Cookery Book of Lady Clark of Tillypronie

A great Victorian hostess's private recipe collection, gathered from the cooks, ambassadors and country houses of a lifetime — never meant for publication, and published after her death exactly as she kept it, attributions and all.

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Game (Roe venison sauce No No Roe)

Roe venison sauce No. 168 No. 2 68, 69 Roe venison sauce, see also Duc de Coigny's sauce Sauce à la Dreux for grouse, see Grouse fillets No. 2, under Game.

Sauce for capon, see Capon, under Poultry Savoury custard sauce for boiled chicken 69 Sharp sauce for chicken cream quenelles, Bouchées à la Suprême sauce for fillets of Pompadour 69 chicken, Suprême de volaille 69 Tarragon sauce, see Poulet à l'Estragon No. 2, under

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