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Sauces for Meat (Aigre doux sauce for Roe)

Aigre doux sauce for Roe venison and loin of mutton 53 Béchamel sauce No. 153 No. 2 for braised fillet or loin of veal 53,54 see also Sauces for Poultry and Game Brains sauce, see Sheep's head No. 5, under Meat Mutton Brown sauce, Mr. Taton's, see Sauce Robert No. 2 Caper sauce No. 1 for boiled mutton 54 No. 254 see also Neck of mutton No. 1, under Meat Mutton Demi-glace sauce54 Devil sauce, German 54 D'Uxelles mixture for sauces, see Footnote to Cutlets No. 4, Côtelettes de Valois, under