Fennel Sauce

Into a good butter sauce, work a spoonful of chopped fennel leaves. Looks like parsley sauce. Used with boiled mackerel and boiled salmon.

Financiere Sauce

Into a quart of good Espagnole, work a little meat glaze, cayenne, a half pint of Madeira wine, a half pint of mushroom liquor or mushroom catsup, and a few minced mushrooms and truffles Used with roast or braised black game and grouse,... boudins of game,... sauteed fillets of fowls

... larded and braised legs of fowls,... boned, stuffed and braised saddle of lamb,... paupi-ettes of ox palates,... for heating a salmis of partridge,... for a filling to raised pies of game, rabbits and quails,... roast pheasant,

... boned, stuffed and braised quails,... larded and braised fillets of rabbits,... braised sweetbreads,... turkey stuffed with veal forcemeat and roasted,... veal chops larded and braised,... larded and braised fricandeau of veal,... larded and braised woodcocks.

Flemish Sauce

(1) Into a butter sauce, work a little grated nutmeg, chopped parsley tarragon vinegar, and a liaison of yolk of eggs with a little mustard. (2) Make a quart of vegetable cream sauce, then take a cupful of the red part of carrot, mince it, boil till done, add it to the sauce, together with some chopped cucumber, pickles, parsley and grated horse radish. Used with boiled beef.

Fumet Sauce

Into a good Espagnole, boi some game carcasses, strain and finish with port wine. Used with roast game.

Genevoise Sauce

Into a good Espagnole, add a little grated ham, carrots, minced onions, a few bay leaves, cloves, a clove of garlic, some thyme and parsley, boil fifteen minutes, add some claret wine, strain, and finish by beating in anchovy essence and butter to taste. Used with braised eels, baked pike, broiled salmon, broiled red snapper, fricandeau of sturgeon, baked trout, baked whitefish, brook trout, braised sheephead, baked pickerel, baked Spanish mackerel, baked and stuffed bluefish, black-fish saute.

Genoise Sauce

Equal quantities of Espagnole and court-bouillon sauces boiled together for ten minutes with the addition of some port wine, ground mace, essence of anchovies and walnut catsup, then strain, finish with a little chopped parsley. Used with larded and braised eels, fillets of bluefish, roast carp, baked cod steak, roast eels, baked haddock, baked Spanish mackerel, baked mullet, braised pike and pickerel, baked salmon, braised sheephead, broiled fillets of red snapper, baked sturgeon, baked trout, baked or braised carp, boiled char, matelote of eels, broiled mackerel, boiled salmon steak, roast turbot and halibut.

German Sauce

A foaming sauce, made of twelve eggs beaten fifteen minutes. Now place into a sautoir half a pound of powdered sugar and a pint of Marsala wine, make hot, but do not boil, then beat in the eggs with the juice of a couple of lemons, whip till thick and frothy without boiling. A rich pudding sauce.