Part 2 — CHAPTER XI.
Reading edition
CHAPTER XI.
Sauces.
General directions, 275.
Glaze, 277.
Roux for sauces, 277.
White sauce, 277.
“ “ for fish, 278.
Egg “ 278.
Caper “ 279.
Oyster “ 279.
Celery “ 279.
Lobster “ 279.
Velouté and allemande, 279.
Béchamel, 279.
Poulette, 280.
Villeroi, 280.
Hollandaise, 281.
Chaudfroid, 281.
Brown sauce, 282.
Espagnole, 282.
Champagne sauce, 283.
Piquante “ 283.
Soubise “ 284.
Horseradish “ 284.
Mustard “ 284.
Curry “ 284.
Olive “ 285.
Tomato “ 285.
Mushroom “ 286.
Maître d’hôtel, 286.
Mint sauce, 287.
Bread sauce, 287.
Jelly sauce, 287.
Cranberry sauce, 287.
Apple, 288.
Béarnaise, 288.
Mayonnaise, 288.
White, 289.
Green, 289.
Red, 290.
Jelly, 290.
With arrowroot, 290.
Tartare, 290.
Agra dolce, 291.