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Meat Veal (For veal tendrons gourmet)

for veal tendrons 58 gourmet for fillet or steaks 58 piquante for pettitoes 58 provençale, see Provence sauce Robert No. 1 for pork cutlets, beef steaks, &c. 58,59 No. 2 for pork or mutton cutlets 59 velouté 59 Soubise sauce No. 1 for braised mutton cutlets 59,60 No. 2 for Soubise cutlets 60 1 Sauce Spanish sauce sauce No. 1 espagnole for mutton cutlets 60 No. 2 60 Sauces for Meat, continued Sultana sauce for roast pork or sucking pig 60 Tarragon sauce, see Turin braised beef under Meat Beef Tartar sauce No. 161 No. 2 Sir William Stuart's for broiled mutton chops 61 No. 3 Thomas House 61 No. 4 Tillypronie 61.

No. 5 Sauce tartare à la Carême 61 Thick sauce for cutlets No. 161 No. 2 transparent 62 Tomato sauce No. 1 bottled 62 No. 2 bottled 62 No. 3 The Duke of Cumberland's for mutton cutlets No. 10 62 No. 4 French 62 see also Tomato sauces, under Sauces for Poultry, and Rabbit Civet de lapin, under