Essences, Gravies, and Prepared Savory Buttera for Finishing Sauces, &c.

Comprising

Essence of Shalots.

Essence of Sage and Onions for geese and ducks.

„Truffles.

„Onions for broiled pork.

„Mushrooms.

„Anchovy butter.

„Fine Herbs for broiled meats.

Ravigotte butter.

„Orange for wild fowl.

Proven çale do.

„Aspic-jelly.

Lobster do.

„Woodcocks.

Montpellier do.

„Game for broiled partridges, &c.

Crayfish do.

„Garlic for broiled fowls, &c.

Green ravigotte do.

Anchovies for broiled steaks, &c.

Epicurean do.