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Orange Sauce

(Spanish. For game.) Parboil the outer yellow rind of 2 large oranges. Drain these, cut into thin strips, and add the juice and a glass of port wine and 1/2 cup of white stock. Cook ten minutes, strain, and then add salt and pepper, if desired. Serve, separately, in a bowl.

MONTPELLIER BUTTER (for garnishing cold fish, jellies, or filling sandwiches.).

Mix 1/2 pound of parsley, tarragon, watercress, and chives, in equal parts. Boil them one minute in hot water, drain and chop them very fine, with the yolks of 3 hard-boiled eggs, 3 anchovies, free from skin and bones, 1 tablespoonful each of capers and gherkins, chopped fine, a little onion juice, salt, and pepper. Pound these and add 1/2 pound of fresh butter, 2 tablespoonfuls of olive oil, and 1 tablespoonful of lemon juice. Mix all well and press through a sieve. Set on ice until needed. It is usually pressed through a pastry tube, to form roses, along the edge of the dish, or on top of the fish.

ESSENCE OF HAM (used for flavoring sauces.).

This will keep some time on ice. Chop 3 pounds of lean ham with 4 onions, 2 carrots, 2 parsnips, 4 mushrooms (or a tablespoonful of mushroom catchup.), and add 1 ounce of butter, 3 truffles, 1 cup of veal stock, 1 clove, and some thyme and parsley. Stir, cover very closely, and simmer 1 hour. Strain it through a fine sieve. A tablespoonful will flavor a pint of sauce or as much soup.

FAMILY CULLIS. (Old English recipe for foundation of sauces.) Blend 1 tablespoonful each of flour and butter, add 1 cup of good consomme, a glass of white wine, some parsley, thyme, a bayleaf, and a bit of mace, also 3 mushrooms, salt, and pepper. Cook, covered, for 1/2 hour. Strain through a sieve. Will keep some time on ice, and useful for adding flavor to entrees or sauces.