(524). Polish Sauce (Sauce A La Polonaise)

Place in a deep saucepan, two tablespoonfuls of grated fresh horseradish, one coffeespoonful of powdered sugar, with one tablespoonful of meat glaze (No. 401), and a pint of veloute (No. 415)'; squeeze in the juice of a lemon, add the chopped peel of a quarter of a lemon with a teaspoonful of chopped parsley or fennel, season with salt, pepper and nutmeg, set the saucepan in a bain-marie and when ready to serve incorporate two ounces of fresh butter into the sauce.

(525). Pompadour Sauce (Sauce Pompadour)

Fry lightly in two ounces of butter two finely chopped shallots, do not let them color: add to them four ounces of minced mushrooms; stir with a spoon until they have exhausted all their moisture; now pour in five gills of veloute (No. 415) and let the whole boil, with three gills of veal blond (No. 423), despumating it well. Thicken the sauce with six raw egg-yolks diluted in a gill of cream, add two ounces of butter, salt, pepper, and nutmeg, also a spoonful of chopped and blanched parsley.

(526). Portuguese Sauce (Sauce A, La Portugaise)

Rub on a loaf of sugar, the peel of one lemon and one orange; scrape the sugar off with a spoon to obtain the part colored by the peels, then put this in a saucepan with a coffeespoonful of coriander seeds and two gills of port wine; set the pan on the fire and when a white foam rises to the top, remove it at once and cover. Half an hour later pour the wine through a fine sieve and add to it three gills of bechamel sauce (No. 409), and two of tomato puree (No. 730); let the sauce boil up once then strain it through a tammy; add to it the juices of both the lemon and orange, besides a spoonful of chopped parsley.

(527). Poulette Sauce (Sauce A La Poulette)

Pour a pint of veloute (No. 415) into a saucepan; let it boil, then thicken it with four raw egg-yolks diluted with a little cream; add at the last moment two ounces of butter, the juice of a lemon and some chopped parsley.

(528). Princess Sauce (Sauce A La Princesse)

Put one pint of bechamel (No. 409) into a saucepan, adding to it two tablespoonfuls of chicken glaze (No. 398), one gill of cream, and some grated nutmeg; stir in just when ready to serve, four ounces of fresh butter, a teaspoonful of chopped parsley, and the juice of one lemon.

(529). Provencal Sauce, Fat Or Lean (Sauce A La Provencale En Gras Ou En Maigrel)

Fry lightly in two gills of oil, half a pound of minced onions, two ounces of ham (or smoked salmon, it for lean), a pinch of parsley leaves, a crushed and chopped clove of garlic, thyme, bay leaf, mignonette, nutmeg, a pinch of ground cloves; dilute with a pint of fish stock (No. 195), it for lean, or veal blond (No. 423) it for fat; let cook, despumate, and when the broth is reduced to a third, add a pint of espagnole (No. 414), if for brown or allemande (No. 407) if for white; one or the other, for fat or lean. Stir in two ounces of fresh butter and the juice of a lemon to finish.