ABSTRACT
COMPRISING
Financière Sauce.
Aurora Sauce.
Turtle do.
Dutch do.
Salmis do.
Maître d'hôtel do.
Do. à l'ancienne.
Do. cold.
Brown Italian Sauce
Princess Sauce.
White Italian do.
Albert do.
Fine Herbs do.
Indian curry do.
Pascaline do.
Cardinal do.
D'Uxelles do.
Regency do.
Poor-man's do
White oyster do.
Piquante do.
Brown oyster do
Gherkin do.
Muscle do.
White Ravigotte do.
Shrimp do.
Green do. do.
Crayfish do.
Tornata do.
Lobster do.
Périgueux do.
Sturgeon do.
Lyonnaise do.
Bordelaise do.
Provençale do.
Gasconne do.
Venetian do.
Richelieu do.
Brêtonne do.
Robert do.
Bourguignotte do
Claremont do.
Poivrade do.
Portuguese do.
Génoise do.
Sicilian do.
Matelotte do.
German sweet do.
Norman matelotte do.
Cherry do.
Bigarrade do.
Napolitain do.
Aromatic do.
Cherry do., à la Victoria.
Russian do.
Red currant jelly Sauce for Venison.
Atelets do.
Black currant jelly Sauce for Venison,
Polish do.
Fennel Sauce.
Butter do.
Parsley do.
Sauce for asparagus.
Ravigotte do.
Anchovy Sauce.
Plain Dutch do.
Plain lobster do.
Bread do.
Shrimp do.
Fried bread do.
Suprême do.
Brown gravy Sauce for roast veal.
Do. of Game.
Cream Sauce for roast neck of do.
Parisian Sauce.
Caper Sauce for fish.
Mustard do.
Do. for boiled mutton.
Plain curry do.
Cream Sauce for salt fish.
Wastrefische do.
Orleans Sauce.
Flemish do.
Devil's do.
Egg do.
