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Classic
Cook Books
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Page Claret Sauce with Dried Cur- rants . . . . . . . . . . 366 Claret Sauce
with Raisins, for Stewing Beef Tongue, Sour Rolls and Beef . . . 358 Clear
Meat Broth (Coulis) . . 351 Cold Claret Sauce with Rum . 367 Cold Cream Sauce
with Jelly or Claret . . . . . . . . 367 Cold Punch Sauce . . . . . . 366 Crab
Sauce . . . . . . . . . 356 Cream Sauce from Raspberry or Currant Juice . . .
. . 368 Cucumber Sauce . . . . . . . 355 Cumberland Sauce for Pig's Head, etc
. . . . . . . . 363 Currant Juice Sauce . . . . . 368 D Diplomat Sauce . . . .
. . . 353 E English Butter Sauce for Vege- tables . . . . . . . . . . 359
English Crab Sauce for Cauli- flower . . . . . . . . . . 359 English Sauce for
Plum Pud- ding . . . . . . . . . . . 366 F Fish Sauce . . . . . . . . . 357 H
Herring Sauce . . . . . . 354, 364 Hollandaise Sauce . . . . . . 355
Hollandaise Sauce with Wine 355 Holstein Sauce for Salt Water Fish . . . . . .
. . . . . 356 L Light Onion Sauce with Bacon for Potatoes . . . . . . . 361 M
Mayonnaise with all kinds of Cold Fish and Meat, and different Meat Salads . .
362 Page Mustard Sauce for Fish . . . 357 Mustard Sauce for Fish and Potatoes
. . . . . . . . . 357 Mustard Sauce for Soup Meat, etc . . . . . . . . . . .
357 O Olive Sauce . . . . . . . . . 355 Oyster Sauce . . . . . . . . 353 P
Parisian Sauce for warm Pud- dings . . . . . . . . . . 366 Pike Sauce with
Sour Cream 353 Poor Man's Sauce . . . . . . 361 Prepared Mustard for various
kinds of Meats . . . . . . 364 Pure Sago Sauce . . . . . . . 367 R Raisin
Sauce . . . . . . . . 358 Raspberry Sauce . . . . . . . 368 Raw Horse-radish
Sauce . . . 364 Remoulade Sauce . . . . . . . 362 Recamier Sauce for Fish,
par- ticularly Turbot . . . . . 354 Red Cream Sauce . . . . . . . 367 Robert
Sauce . . . . . . . . 352 S Salad Sauce . . . . . . . . . 365 Sauce for
Asparagus, Cauli flower, etc . . . . . . . . . 360 Sauce for Cauliflower . . .
. 359 Sauce for Cold Grouse and Pork in Jelly . . . . . . 363 Sauce for Farina
Pudding . . 368 Sauce for Head of Veal . . . 358 Sauce for Veal, Lamb or
Chicken . . . . . . . . . 359 Sauce made of Fresh Currants 367 Sauce made of
Fresh or Dried Cherries . . . . . . . . . 368 Sauce made of Onions pickled in
Tarragon and Dill, for stewing Soup Meat or to pour over Potatoes . . . . 360
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Classic
Cook Books
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