Chapter V — Sauces — Modern Cookery for Private Families by Eliza Acton

Chapter V 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
Another 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.

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