Chapter V
Reading edition
SAUCES.
Page
Introductory remarks 105
To thicken Sauces 105
French thickening, or brown Roux 106
White Roux, or French thickening 106
Sauce Tournée, or pale thickened Gravy 106
Béchamel 107
Béchamel Maigre (a cheap white Sauce) 108
Another common Béchamel 108
Rich melted Butter 108
Melted Butter (a good common receipt) 108
French melted Butter 109
Norfolk Sauce, or rich melted Butter without Flour 109
White melted Butter 109
Burnt or browned Butter 109
Clarified Butter 110
Very good Egg Sauce 110
Sauce of Turkeys’ Eggs Sauce (excellent) 110
Common Egg Sauce 110
Egg Sauce for Calf’s Head 111
English White Sauce 111
Very common White Sauce 111
Dutch Sauce 111
Fricassee Sauce 112
Bread Sauce 112
Bread Sauce with Onion 113
Common Lobster Sauce 113
Good Lobster Sauce 113
Crab Sauce 114
Good Oyster Sauce 114
Common Oyster Sauce 114
Shrimp Sauce 115
Anchovy Sauce 115
Cream Sauce for Fish 114
Sharp Maître d’Hôtel Sauce (English receipt) 116
French Maître d’Hôtel, or Steward’s Sauce 116
Maître d’Hôtel Sauce Maigre, or without Gravy 117
The Lady’s Sauce for Fish 117
Genevese Sauce, or Sauce Genevoise 117
Sauce Robert 118
Sauce Piquante 118
Excellent Horseradish Sauce, to serve hot or cold with roast Beef 118
Hot Horseradish Sauce 119
Christopher North’s own Sauce for many Meats 119
Gooseberry Sauce for Mackerel 120
Common Sorrel Sauce 120
Asparagus Sauce for Lamb Cutlets 120
Caper Sauce 121
Brown Caper Sauce 121
Caper Sauce for Fish 121
Common Cucumber Sauce 121
xivAnother common Sauce of Cucumbers 122
White Cucumber Sauce 122
White Mushroom Sauce 122
Another Mushroom Sauce 123
Brown Mushroom Sauce 123
Common Tomata Sauce 123
A finer Tomata Sauce 124
Boiled Apple Sauce 124
Baked Apple Sauce 124
Brown Apple Sauce 125
White Onion Sauce 125
Brown Onion Sauce 125
Another brown Onion Sauce 125
Soubise 126
Soubise (French receipt) 126
Mild Ragout of Garlic, or l’Ail à la Bordelaise 126
Mild Eschalot Sauce 127
A fine Sauce, or Purée of Vegetable Marrow 127
Excellent Turnip, or Artichoke Sauce, for boiled Meat 127
Olive Sauce 128
Celery Sauce 128
White Chestnut Sauce 129
Brown Chestnut Sauce 129
Parsley-green, for colouring Sauces 129
To crisp Parsley 130
Fried Parsley 130
Mild Mustard 130
Mustard, the common way 130
French Batter for frying vegetables, and for Apple, Peach, or Orange fritters 130
To prepare Bread for frying Fish 131
Browned Flour for thickening Soups and Gravies 131
Fried Bread-Crumbs 131
Fried Bread for Garnishing 131
Sweet Pudding Sauces, Chapter XXII.