The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
III

Hot Sauces

141 recipes

  1. 424African Sauce
  2. 425Allemande with Red Wine and Fruits
  3. 426American Sauce
  4. 427Anchovy Sauces
  5. 428Apple Sauces
  6. 429Argentine Sauce
  7. 430Aurora Sauce, Fat and Lean
  8. 431Barnave Sauce
  9. 432Bavaroise Sauce
  10. 433Bearnaise Sauce, Hot Mayonnaise, and with Tomatoes
  11. 434Berchoux Sauce
  12. 435Bigarde Sauce
  13. 436Bordelaise Sauce, with Marrow and Maitre d'Hotel with Marrow
  14. 437Bourguignotte Sauce-Lean
  15. 438Bread Sauces, American, English, French, Reglain and German Fried
  16. 439Bretonne Sauce
  17. 440Butter Sauce
  18. 441Caper Sauce
  19. 442Cardinal Sauce, Fat and Lean
  20. 443Castillane Sauce
  21. 444Celery Sauce
  22. 445Champagne Sauce, Also with Chablis, Rhine Wine, Sauterne or Gravewine
  23. 446Chateaubriand Sauce
  24. 447Cherry Sauce
  25. 448Chervil or Parsley Pluche Sauce
  26. 449Chivry Sauce
  27. 450Clermont Sauce
  28. 451Colbert, English and Tarragon Sauces
  29. 452Crab Sauce
  30. 453Crawfish Sauce
  31. 454Cream Sauce
  32. 455Currant Sauce, with Red Wine, Port Wine, California Wine, White Wine and White Currants
  33. 456Curry Sauces, Indian and with Apples
  34. 457Danish Sauce
  35. 458D'Antin Sauce
  36. 459Deviled Sauce
  37. 460Diana Sauce
  38. 461Duxelle Sauce with Cooked Fine Herbs and Truffles
  39. 462Egg Sauce, English and Polish
  40. 463Fennel Sauce
  41. 464Financiere Sauce for Fat and for Lean and with Game and Chicken
  42. 465Finnoise Sauce
  43. 466Flavignan Sauce
  44. 467French Sauce
  45. 468Gascogne Sauce and with Tomatoes
  46. 469Genevoise Sauce
  47. 470Genoise Sauce
  48. 471Gooseberry Sauce
  49. 472Gourmets Sauce
  50. 473Green Sauce
  51. 474Green Hollandaise Sauce
  52. 475Grimod Sauce
  53. 476Ham Sauce and Harlequin Sauce
  54. 477Hollandaise Sauce and Hollandaise Mousseline Sauce
  55. 478Horseradish Sauces with Bread-Crumbs, Bechamel or Cream
  56. 479Hugarian Sauce
  57. 480Hunter's Sauce
  58. 481Huntress Sauce
  59. 482Hussarde Sauce
  60. 483Indian Sauce
  61. 484Italian Sauce
  62. 485Juvigny Sauce
  63. 486Laguipierre Sauce
  64. 487Lithuanian Sauce
  65. 488Lobster Sauce, Lobster Sauce with Madeira Wine and Lobster Sauce with Lobster Butter
  66. 489Lombarde Sauce
  67. 490Sauce a la Lucullus
  68. 491Lyonnese Sauce with Tarragon
  69. 492Madeira Sauce, or Sherry, Marsala, Etc
  70. 493Maitre d'Hotel Sauce, Thickened
  71. 494Sauce a la Mantaise
  72. 495Sauce a la Marceau
  73. 496Marinade Sauce
  74. 497Mariniere Sauce
  75. 498Matelotte Sauce
  76. 499Sauce a la Milanese
  77. 500Sauce a la Mirabeau
  78. 501Modern Hollandaise Sauce
  79. 502Sauce a la Montebello
  80. 503Sauce a la Montigny and Tomato Extract
  81. 504Sauce a la Mornay
  82. 505Mushroom Sauce
  83. 506Mussel Sauce
  84. 507Neapolitan Sauce
  85. 508Nonpareil Sauce
  86. 509Sauce a la Normande
  87. 510Olive Sauce
  88. 511Orange Sauce
  89. 512Sauce a la d'Orleans
  90. 513Oyster Sauce
  91. 514Sauce a la Palermitaine
  92. 515Parisian Sauce
  93. 516Perigord Sauce
  94. 517Perigueux Sauce
  95. 518Pickle Sauce
  96. 519Piedmontese Sauce
  97. 520Pignola Sauce, Italian Style
  98. 521Pimentade Sauce
  99. 522Poivrade Sauce
  100. 523Poivrade for Sauces
  101. 524Polish Sauce
  102. 525Pompadour Sauce
  103. 526Portuguese Sauce
  104. 527Poulette Sauce
  105. 528Princess Sauce
  106. 529Provencal Sauce,fat or Lean
  107. 530Queen Sauce
  108. 531Ravigote Sauces, Aromatic, White, with Oil and Green Printaniere
  109. 532Regence Sauce
  110. 533Robert Sauce
  111. 534Roman Sauce
  112. 535Russian Sauce
  113. 536Salmis Sauce, with White Wine, with Champagne, with Red Wine and Truffles
  114. 537Shallot Sauce and Shallot Gravy
  115. 538Sharp Sauce with Capers and Onion Puree
  116. 539Chopped Sauce
  117. 540Shrimp Sauce, Shrimp and Cream Sauce
  118. 541Shrimp and Crab Sauce
  119. 542Sicilian Sauce
  120. 543Soubise Sauce
  121. 544Sour Sauce
  122. 545Soya Sauce
  123. 546Printaniere Sauce
  124. 547Supreme Sauce
  125. 548Tarragon Sauce
  126. 549Tomato Sauce
  127. 550Tomato Sauce Andalouse, a la Conde, a la Parisienne
  128. 551Truffle Sauce
  129. 552Turtle Sauce, Fat and Lean
  130. 553La Valliere Sauce
  131. 554Valois Sauce
  132. 555Venetian Sauce
  133. 556Venison Sauce
  134. 557Victoria Sauce
  135. 558Viennese Sauce
  136. 559Villars Sauce
  137. 560Villeroi Sauce
  138. 561Westphalian Sauce
  139. 562White Sauce; White English Sauce and White Sauce Without Butter
  140. 563York Sauce
  141. 564Zuchette Sauce
Rights & ReuseThe complete text of The Epicurean (1894) is in the public domain in the United States — like all works published before 1928 — and is free to read, download, quote, teach from, and reuse. This digital edition (its transcription, restored images, and site design) is © 2026 PhotoOpAI, and any editorial commentary we add is clearly marked as ours; the underlying public-domain text carries no such restriction.