Beruflich Dokumente
Kultur Dokumente
@ e
B ook 0 S auces
He rm
'
By C
. an
e nn
"
A uth or o f Pr a ct ic a l G as tro n om y , Th e
Tw e n ti e th Ce n tury Cook ery B oo k , e tc .
P u b l i s h e d by
( n 7o
m
PRE FA CE
It w a s, I bel i eve , th e gr e at ma i tr e ch e f os
-
s i on
. With th e except i on of stan dard an d
sto ck sauces , th e i ngredients given with each
rec i p e are base d t o b e su fcient for a full s erv
i ce of six or s even p ersons .
0 H S
. . .
LIBR
AR "
cui si n e
.
on e for m e at an d the
4 THE BOOK OF S AU CE S
r ecomm e nded by Ap i cius, th e gr e at Ro man gas
t r on om er of Tib e rius tim e The former is com
.
quantity of th e mysterious syl phi um , n ow
thought to b e assafoetida It go e s without sayin g
.
n ame o f this concoction is given as goose milk -
.
word for s auce in Low German is tunke or
stippe the characte r istic of this preparatio n
,
game or vegetabl e s
,
. Th e onion avor ed cr eam -
s auc e S oubise is said to h ave been invente d
by th e Lord H igh S teward the M arquis d e
B ch amel , whilst history tells us that th e brown
onion S auce Robert owes i ts n am e by being
th e h e ad cook of K i ng Fran ci s I .
color .
as for soups .
n ow .
explain that a mirepoix is nothing less than
an essence or extract of me at and vegetables on e ,
s p e ak t o o highly of it .
E ss en c e s of M e at e t c : E ss e nc e s o r e xtracts o f
, .
a et : A fum e t i s v e ry much th e s am e p r e p a
t i on a s esse nces , but much richer , being reduc e d
wi th sh e rry or madeira win e Fumet , in other .
F o unda ti o n S auce s: A ll
th e great s au ce s , as
th ey are called in France , have either well reduce d
st ock or essenc es for th e ir foundation E spagno l e , .
E sp agn o l e an d B cham e l : T h e s e ar e j us tl y
termed the A dam and E ve o f all their other prepar
a ti on s, b e caus e from thes e an e n dl ess var i e ty of
S a uce E
sp agn o l e v e r su s B r o wn S a uce : Th er e
are many people who imagine that E spagnole sauce
12 T HE B OOK or SAUCE S
i s noth ing mor e than an ord inar y b r own s au ce .
be skimmed off .
a
THE B OO K or SA UCE S 13
h e
wh at as alrea d y b e n explained viz a blend .
di stin ct i v e charac te r .
th e ou r w i ll n ot h av e h ad t i me t o develop its
full avor for s auces , and th e butter only par
t i al l y s eparates , which gi ves to th e sauc e a
gr e asy appearance .
O v er c oo k i n g of S a u c e s : It som e t i mes h ap p e ns
that by some oversight or error a sauc e i s
c o oked so long that it b ecomes oily In this cas e .
On R e ducti o n of S auc es : We re d uc e or
t he
boil d own s auces to give the m th e nec essary
s trength an d c onsistency Thi s is usua lly th e .
II . G ol d S au c es : These ar e divi d ed i nt o
three s ections :
( ) haud froid
1 C ( 2 ) S alad
-
.
( )
3 S we e t . .
I Hot S a uce s . .
( )
1 PL A IN SA U C E S Th es e i n clud e : .
SA U CE S :
B ch amel Dutch or H ors e radis h
-
P ompadour S almis
Turtl e Pi quant e
( 3 ) S WEE T S AU CE S :
A ppl e P each G o os e b e rry
A pricot Vanilla S abayon
M ousselin e Or ang e R aspberry
C h erry German S trawberry
C hocolat e C ustard E tc .
II G o l d S auc es
. .
( ) CHAU D FR O I DS :
1 -
( 2 ) S A L AD SAU CE S :
M ayonn ais e T artare Rmoula d e
Cardin al R avigote M ousselin e
M outarde Fines H erb e s Vin aigrette, e tc .
( )
3 S W E E T SA U C E S :
Custard Liqueur
Caramel S a b ayon
T HE BOOK or S AUCE S 17
S E A S O NI NG A N D FLA V O RING
'
A ll th o s e wh o h av e b e en i n i t i at e d i nto th e
rudim e nts of c o okery , a s w ell a s conn oiss eurs ,
must kn ow that the succ e ss o f any dish , wh eth er
plain or e l aborat e , dep e nd s t o a v e ry large extent
up on i ts se as on i ng, an d e veryon e wh o d esires to
m as ter th is art must c ar e fully stu d y and observe
all th e rul e s pertain i ng to thi s important bran ch
I t i s i n all c a s e s w e ll to r e m e mb e r th at se a
son i n gs, what e ver th ey may c ons i st of , sh ould b e
di g e stible .
S pi c e s
, such as whi t e an d black p e pper ,
c ay e nn e , cloves , nutmeg, p apr i k a ( H ungarian
p epp e r ) , c oriander, c i nn amon , mace , et c , cann ot .
i ng t o d i sh es , i t i s of th e gr e at e st import an ce
for a c o o k t o rem e mber th at th e e xquisite s ens i
bi l i ty o f a c ook s p al at e can b e st b e judged an d
a d mi r e d by h i s or her cookin g .
th e b erry of th e E ugeni a Pimenta, a sm al l
tre e growing i n th e West Indi es Th e fru i t i s .
t i e s of i t ar e e mployed i n th e manufactur e of
th e s au ces s ol d i n sh ops Th e b e rr i es c ombin e
.
Pi ment o or Jamaic a p e pp e r .
c alle d th e C aryophyllus ar om at i cus, a n at i v e
of th e M oluccas . O wi ng t o th eir r e semblan c e
t o a n ai l th ey d er i v e the i r n am e from th e
Fren ch word clou
. T h ey form a w e ll kn o wn -
p e nsable .
Nu t m e g : U s ed e xt e ns i v e ly f or v ar i ou s se a
son i n gs, b oth sweet and s avory It i s the s e e d
"
.
It is used as a table c on di m e nt , an d f or s au ce s ,
dressing s , e tc .
l oos e n e d and dr i ed , wh i ch m ak e s i t sh r i ve l up ,
an d assum e th e q u i ll form i n whi c h i t is i m ,
T ur m e ri c : "
Turmeric C urcum a longa ] belon gs
t o the ginger family an d is extensiv e ly c ulti
,
a d ark brown or black cuticl e B lack p epper .
w hilst wh i t e pepper
is produced from th e
s am e b erries , after th eir d ark husks h av e b e en
removed , an d ground n ely Whit e p epp e r i s.
"
L o n g P e pp e r Pip e r l ongum ] i s a sp i c e s i m i l a r
i n tast e an d smell t o th e ordinary pepp er in com
m on use .It is n ot so pungent ; it i s mostly
us e d in m ak ing curry p owder an d in pickl e s .
M ign o ne tt e P e pp er : T hi s i s o r d i nary wh i t e
p e pper with th e husks r emov e d, an d crush ed
n e ly but n ot ground .
Kr o na P e pp er i s a b righ t r e d pepp e r m a d e
fr o m th e H ungarian p ap rika, capsicum p od , e t c .
A Pi n ch of S al t or P e pp e r : This expression
i s much us ed in c o okery ; it is th erefore n e c e s
sary in ord e r to c onvey a n otion of th e accurat e
,
Ar o m at i c H e rb s an d P l a nt s : T h e fo l low in g
ar e th e names of h erb s an d plants mostly us e d
in th e kitch en : Parsley b ay l e aves thym e ,
,
-
, ,
.
s i eve an d us e as r equired .
si de r e d t o be very wh olesome .
B ay l e av e s :
-
The leaves of the c o mm o n l aur e l
" Prunus L auro cerasus ] are employed for culinary
purposes to give a kernel lik e avo r to stocks -
us e
B as il : T h i s i s a fav o r i t e h e r b wi th th e
French c ooks ; i t has a scent very li k e th at o f
cloves B asil for wi nt e r us e can b e obtain e d
.
26 T HE BOOK or S AUCE S
i n bottles and it i s th e b est h erb for clear moc k
,
of th e s e c ann ot b e d et e ct e d .
Carr o t s an d Tur ni p s :
Next to th e onion , th e
c arrot an d turnip are c ohsi de r e d th e most i m
p ortant avoring vegetables for s oups an d s auc es .
quickly e scapes .
Gi n g e r : G i nger i s th e tub er of a p e r e nn i al
T HE BOOK or S AUCE S 29
HINT S O N S T O CK M A KING .
( demi gla
-
c e ) a reduction of rst or s econ d
stock ; an d lastly, glaze .
th e l ast moment .
al l c as e s b e avoid ed .
man d e sauc e ) .
in a st e wp an , a d d th e h am an d th e above n am e d -
F um e t o f Gam e ( F um e t d e G i b i er ) : C arc as s o f
game , 1 sm all carrot , IA on i on 1 bay le af , 1 spri g ,
-
T o Ch o p a n O n i o n : P e el th e on i on cut i t i n ,
Ho w t o T am m y S auce s : S om e of th e mo r e
delic ate c omp ound s auc e s ar e fre quently strain e d
through a tammy cloth , s o as t o render them as
s mooth o r cr e am l ik e as possible T o ee ct th i s .
S AV O R " OR CO M P O U ND S AU CE S
U s e d f or Fi sh, M e at P o ult ry Ga m e
, , an d Ce r t ai n
V e g e t abl e s .
s e rve h ot .
Ai gr e D o u c e S au c e :
-
pint p o i vrad e sauc e 1 ,
cream .
s alt , pepper .
A m eri ca n S a uc e ( S auc e A m er i c ai ne ) : H e at up
som e tom ato s auc e an d blend it with lobster
butter sui c i e n t to avor and c olor, which must
b e whisked in .
54 o z our ,
. pint milk , pint sh stock , 1
dess e rtsp o onful an ch ovy ess e nc e .
36 T HE BOOK AUCE S
or S
A n ot he r Way : H e at up h alf a p i nt of b ch am e l
or hollandais e s auc e, and stir in on e teasp oonful
of an ch ovy ess enc e .
An c ho vy Cr e am ( Cr e m e d A n choi s) : W h i p up
A ncho v y E gg
S auce ( S a uce anc ho i s a ux
o eu f s ) : M elt 1 o z of butter in a saucepan , stir
.
A s pi c M ay o nn ai s e : p i nt asp i c j elly, 1 gi l l
s ti ff m ayonn ais e .
f ul sh erry .
P ut th e b ch am el s auc e i n a stewp an , a d d th e
T HE BOOK or S AUCE S 37
A vi gn o n ese S au ce ( S au c e A vi gn onn ai se )
Th i s :
B at ar de S auc e ( Co l d) : Pr e p ar e a B ar n ai se
s auc e , avo r it with sh ess en c e o r fum et de
p oisson enr i ch ed wi th tomato p ur e an d anch ovy
butt e r .
l emon juice-
.
B ar n ai s e S au c e ( T om at e ) : S ame as ab ove ,
, ,
2 o. z butter 1 1
,,4 pint of milk , an d white me at
of mace , seasoning .
B cham e l S au c e ( M ai gr e ) : Proce e d th e s am e
as ab ove directed , omitting th e meat sto ck an d ,
S e rv e h ot .
and serve .
y, te aspoonful vineg ar .
articl e t o b e served .
B l an q ue tt e S auce : Th i s sauc e i s m ad e th e
s ame as S auc e A llemand e adding thre e table ,
.
wi th p epp er an d s al t i f n eed e d .
B or de l ai se S auce : p i nt e sp agn o l e or b r o wn
s auce , 1 w i neglas sful red wine , 2 n ely ch opp e d
sh allots , o z meat glaze , 1 te asp oonful ch opped
.
c orns ,
1 pint of milk ,
1
7$ o z fresh butter
.
,
s alt , 2
t abl e spo onfuls cream .
T HE BOOK or SA U CE S 41
a ll th e time .
s erve .
t en minutes .
s erve h ot .
B u tt er S au c e ( S au c e au b e urr e ) : P ut 1 %
ounc es of butter into a stewpan , togeth er wi th
a grate of nutmeg an d 2 sal t sp oon ful s of mig
,
Cr e a m e d B u tt e r S auce ( B e u rr e Cr m eu s e
S auce ) : B eat or whisk 3 -egg yolks an d add 4
ozs of butter stir int o it sui c i en t richly a
.
,
Cal vi ll e S au c e : S train
th e juice of a lemon
an d an orange int o a cle an s auc e pan to this add ,
Ce l e ry Cr e am S auc e ( Cr e m e de C l r i ) : 1
small h e a d of celery, 1 pint mi lk 1 oz butter ,
.
,
1 b ay le af-
.
B r o wn M u shr oo m S au c e ( S a u c e Cham pi gn o ns ,
livers of gam e .
s e rve .
t arragon .
Che s t nu t S au c e ( S a v o ur y )
Par roast a : -
Che s tn ut S au c e S lit a ( S av o ur y or S w ee t ) :
,
ch opped p arsley, t arragon , and ch e rvil one des
se r t sp oon f ul i n all .
A spi c or S av or y Cr e am ( Cr e m e 5 l A sp i c ) : .
T he s auc e i s th en ready fo r us e .
p ee and place on th e i c e
u r , Wh i p up gil l of .
c r e am Th e sauc e is th e n r e a d y f o r s e rvi ng
. .
50 T HE BOO K or S AUCE S
Cu c umb e r S a uc e , Hot ( S a u c e aux Con com br esf
c hau d e ) i s m ade in th e s ame way, by omitting
th e mayonn aise an d adding an extra quantity of
hot bch amel s auce Cook for ten minutes befor e
.
s erving .
Cr an b e r r y S au c e :
W ash an d d rai n h al f a p i nt
of cr anberries , and c ook th em in a st e wp an with
h alf a p int of water an d on e oun c e o f c ast e r
sugar ; wh en sui c i e n t l y tende r, pass th e m
throug h a n e sieve, th en mix w i th th e pur e a
gill of c o oked appl e pulp , s eason to t aste, an d
us e wh en c old .
M i nc e th e sh allots , p ut th em i n a st e wp an wi th
th e thin rind s of th e lemon an d orange cut i nt o
n e Juli e nn e str i p s A dd h alf a gill of wat e r
.
Cur r y S a uc e : P e el an d sl i c e a s m all on i o n ,
'
f e w minutes S e as on to t as t e , an d p as s i t
.
1 oz our, 1 glas s sh er r y ,
. gi ll C h ablis or
S autern e , 1 p i nt sh stock , o z grated P arm e .
M elt th e butter in a st e wp an , s t i r i n th e o ur ,
l et i t c ook a few mi nut es without t ak in g c olor .
l o bst e r .
S CI V B .
boiled sh .
E sp agn o l e S au c e ( S p ani sh S a u ce ) : 3 q u ar t s
of rich stock 4 oz le an ve al 1 bou q uet g arni
,
.
, ,
n e cessary .
E ss en c e de Gi bi e r S auce : Th i s i s a brown
s auc e ( demi glac e or M ad e re ) enrich e d wi th
-
e ssenc e of gam e .
fo r serving .
THE BOOK or S AUCE S 55 .
s e rving .
G n o i s e S auce : M
elt an ounc e of butter in a
stewpan and fry in it a sliced onion a sh allot,
, ,
G en o i s e S a u c e : N o 2 Prepare a mirepoix . .
a s require d for sh .
G no i s e S auce ( R i c h B r o wn F i sh S auce ) : 1
s li ced oni on 1 sh allot ,
cl ove of garlic 1 o z
, ,
.
, .
G ou S au c e : R e qu i re d : 1 gi ll cr e am , gill
T HE BOOK or S AUCE S 57
wi ne v inegar , 3 yo l ks of eggs 1 b ay le af 6 ,
-
,
bai n m ari e
-
. Work i n the butter a little a t a
time, als o th e c ream, stir vigorously with a sm al l
whisk P a s s through a n e strainer or t ammy
.
as re qu i red .
S ee also J us Gr avy-
.
No 2 : Re
Dut c h S a uc e ( Ho ll an da i s e S auc e ) .
Ho ll an da i se S au c e ( N o 3 ) ( Ine xp ens i v e ) : T ak e
.
gus , e tc.
Gr e en Dutc h S au c e ( S a uc e Ho ll an dai s e V er t e ) :
M i x H ollandaise or D utch sauc e wi th su i ci en t
y oung p arsley l e aves ,
boiled ,
drai ned ,
p ounded ,
h o rs e ra di sh , mix th o r o ughly, an d s e rv e .
H o r s e r a di s h S auc e
-
hot ( S au c e Rai f or t , ,
be ef, etc .
Ho r s e r adi s h Cr e am c o ld ( Cr e m e d e Ra i f o r t
-
, ,
mustard ,
s altspoonful salt a pinch of c ayenn e ,
.
, ,
bo at wi th c ol d ro ast beef e tc ,
.
Ho r s e r adi sh S au ce Ic ed ( S a uce R ai f o r t fr ap
-
,
, ,
wi th trout or oth er sh .
B o ar s H e ad S au c e ( S a uc e Har e de S angli er ) :
,
-
62 T HE BOOK O F S AUCE S
j elly, p ort wi n e , an d prepared mustar d, i n due
proportions , th en se as on wi th s alt an d blac k
p epper M i x well and s erve cold
. Th i s s auc e .
In di an Cur r y S au c e ( S au c e In di enne ) : Re
q uired : 1 % o z butter, o z our ,
. s mal l .
an d c ayenne .
J us ( B r o wn Gr avy ) R e quire d : 2 o z b e ef
: .
p e pp er an d salt ,
c ook fo r an oth e r ve minutes .
L o b st er S auce ( S auc e Ho m ar d ) : T ak e h al f a
p i nt of bch am el s auce, add t o it two he ap ed up -
L ob s t er S auc e ( N o . S lit a sm al l h en l ob
st e r , t ak e out th e c oral , and crack th e cl aws ,
p er, an d s e rv e h ot .
M ai nt en o n Sauce : N o 2 Th i s sauce i s e sp e
. .
P ar sl ey or Fi ne H e r b S a uce ( M ai tr e d Hotel
oz butter,
. lemon , 1 te as po o nfu l of cho pp e d
p arsley se as oning .
M ai tr e d Hotel S auce ( N o
W arm u p 1
.
p i nt of b ch am el s auc e, ad d t o it a tablespoonful
of nely ch opp ed p arsley, a f e w chervil an d
t arragon l e aves , an d a tables p oonful of lemon
juic e ; work up wi th an ounc e of fr e sh b utter,
an d serve h ot .
g r i ll e d ste ak or llets of b e e f .
M ar gu ry S auce :
T ak e s om e wh i t e s h s auc e
( of th e M orn ay typ e ), blend it w i th oyster
p ur e , s eason t o t aste with salt and whit e p ep
p e r, an d nish w i th a l i ttle d ouble cre am .
M ar i
nade S auce N o 2 : p i nt stock ,
. gi l l
v i negar, 1 t ablesp oonful our, 1 o z butt e r , 1 .
M ar i
ni e r e S auce : M i x s ome wh i te wi n e s auc e
wi th nely ch oppe d h erbs an d s h al lots p rev i o us ly
T HE BOOK or SAU CE S 67
1 oz butter,
. gi l l B urgundy win e gi ll sh ,
N O T E : Wh e n E sp agnol e i s n ot h an dy sub ,
st i t ut e for i t o z of our,
. o z of butter .
,
M t l o t e B r un e S au c e :
a e B len d a re d wi n e
sauce ( Gnoise, or M erch ant d e Vin ) wi th n ely
ch opped fri e d button onions an d button mush
ro oms , use d i n du e proportion ; avor wi th
ch oppe d s avory h e rbs and very l i ttle anch ovy
e ssenc e .
M ay o nnai se S auc e ( N o . B re ak th e yo lk s
of 2 eggs i nt o a m i xing b as i n , ad d a p i nch of
M a y o nn ai s e S a uc e t om at e : To a p int of w e l l
prep ared an d f airly sti ff m ayonn aise add h alf as
much t om ato pur e o r c old tom at o s auc e M i x .
gradually, an d se aso n to t as t e .
M e di ci s S auce : B l e n d a n i cel y pr e p ar e d
B arn ais e s auc e wi th tom ato pur e p r e viously
diluted an d reduc e d wi th a l i ttl e r e d wi ne S e r v e .
h ot .
M el t e d B ut t e r S auce : 1 oz fr e s h b utt e r, 3
.
1
4
o z our , and
. p int c o l d wat e r .
M i nt S a uc e ( N o . W as h an d d rai n a small
b unch o f gr ee n mi nt, sprinkl e over i t a g ood
p in c h of s alt, ch op i t n ely, an d add to every
tabl e s p o onful o f ch opp e d mint on e tab l esp oonful
of water, on e of whit e wi n e v i negar, an d a te a .
N O T E : A pinch of b or ax ad d ed to thi s s au c e
i s cons i d e r e d by s om e c ooks an i m p rov e m e nt .
70 T HE B OO K or SAUCE S
M i r ab e au Sa uce : 1 gi l l esp agn ol e s auce , 1 %
gi ll sh stock, sm all onion , s m al l c arr ot ,
gill B urgun dy wine , 1 4 gill mus hroo m li quor,
1 % o z fr e sh butt e r, cho ppe d t ar ragon , c herv i l ,
.
and p ar sl e y .
M i r ot o n S auce : Bl e n d
s om e D e m i gl a ce s auc e -
M o rn ay S auc e : R e qu i r e d : p i nt B ch ame l
s auc e, gill mush roo m o r I t alienn e s auce ,
water st i r th e s auc e wi th a wh i sk , a d d i ng th e
,
of mi x e d mustar d .
oz p atent c or n our ,
. o z our 1 dessert .
,
N o r m an de S au c e : 2 % o z butter, 1 o z our
. .
,
M e lt 1 % oz of b utter i n a st e wp an , add th e
.
1 oz butter ,
. o z our,
. pint milk , nutmeg .
O ni o n S a uc e ( N o T ak e s o m e wh i t e s auc e
.
o r P oivrade s auc e .
h ot.
S ilk S i ev e
.
O r an g e S auc e ( N o ( Fo r wi ld d uck w il d
.
,
J us d O r an ge S auce :
p i nt E sp agn o l e s auce ,
pint go o d stock o r gravy , 1 orange , lemon
ju i ce , an d 1 teaspo onful red currant j e l ly -
.
O y s t e r S auce ( S auce a ux H ui tr e s ) R e qu i r e d : :
1 2 oysters , 1 o z of butter , a te aspoonful of
.
e x ce ll e nt wi th re d mull e t .
trufes .
9
an d 74 pint espagnol e sauce .
P e e l an d ch op th e on i on o r sh allots , put th e m
i n a stewp an with th e vinegar, b ay leaf, and -
P i q uan t e S auc e ( N o T ak e h al f a s m al l
.
P o i vr ade S au c e ( P e pp e r S a uc e ) : 64 pint of
E spagn ole s auce ,
oz of butter . small c ar ,
rot ,
small onion 1 8 p epperc orns 1 bay leaf
,
.
-
o r bacon .
( crush ed ) h erbs ,
etc skim .o ,
th e fat moisten ,
P o li s h S auc e ( P o l o n ai s e S au c e ) : T ak e p i nt
of Velout e s auc e and blend it wi th a li ttle sour
cream , s ome nely grat ed h orseradish , an d nely
ch opped fenn el and avor wi th lemon j ui c e
,
.
S e rve h ot .
ho t .
P ri nce ss e S au c e ( Ho t S a u c e f or
F r i e d Chi ck en ,
l ey .
servi ng .
T HE BOOK or SAUCE S 79
Ravi go te S au c e Chau d ( Ho t Ra vi g ot e S a u c e ) :
,
Ravi g o t e S au c e Fr o i d ( Co l d Ra vi g o t e S auc e ) :
,
R f o r m e S auce ( for Cu tl et s a l a Re f o r m e ) :
1 gill poivrade s auce , 1 sm all glas s port wi ne ,
1 te aspoonful red currant j elly
-
.
tim e .
Re g en c e S auce ( Re g en t S a uce ) : B l en d p i nt
of D emi glac e s auc e with
-
pint of thin gravy
s auc e , and reduc e both with a littl e white wi n e
an d t r ul e essenc e , th en avor with nely mince d
an d butter blende d on i ons .
R mo ul ad e S auce : p i nt s al a d o il , 2 t ab le
spo onfuls tarrago n v i negar , 1 teaspo onful m ade
must ard , tar r agon , p arsley, burn et , ch i ves , 1
yolk of egg c astor sugar
,
.
R m o ul ad e S au c e ( No B lanch a f e w l e aves
.
Ri c h eli e u S au c e :
Th i s i s a r i ch brown gam e
s auc e , reduced with M adeira o r M arsala wine ,
R o b e r t S au c e : small on i on , oz b utt e r .
,
an d strain .
R o m an S au c e ( R o m ai ne S a u c e ) : T ak e a p i nt
of E spagnole s auce , h e at it up an d mix with a ,
R o uenn ai s s S au ce : 2 sh allots , b ay l e af ,
-
a
T HE BOOK or S AUCE S 81
and strain .
Co l d S al m o n S au c e :
T ake 4 ounc es of butter ,
on e t ablesp oonful of anch ovy ess ence two tabl e ,
c old .
S al m i , or S al m y S auce :
Required : 1 te aspoon
ful red currant j elly ,
-
pint E sp agn ole s auce ,
1 gill of game stock c arcass of c o oked game , ,
S hr i mp S auc e ( S au c e a ux c r e v e t t e s ) : p i nt
whit e sh s auc e , 74 pint picke d shrimps , vinegar ,
1
S p adaci n i S auce Re qu i r e d : 1 g il l wh i te wi n e ,
2 pinch es o f cayenne .
S t r agot t e S a u c e :
This i s a rich brown gam e
s auc e w i th th e addition of tomato pulp and
m ade i ra wi n e , avore d with c elery pur e an d
p arsley roots , S h allots , cloves an d mace Th i s .
a t ammy c l o th .
S u pr e m e S auc e ( No
P ut an ounce of
.
c r e am .
s ugar .
1 5 mi nutes , th en serve .
T o m at o Cr e a m S auce ( S au c e Cr e m e a l a To
m at e ) : 2 oz butter, 1 large tomato , 1 b ay l eaf ,
.
-
6 p epperc orns .
s e rv e .
V al oi se S a uce : Ch op n el y 3 to 4 p e el e d
sh all ots an d reduce with a gl ass of whit e wi n e ,
,
V e l o ut e S au c e ( V e l v e t S auce ) : 1 oz our, .
s train an d serve .
tarragon .
vi n egar ,
pint velout e ( se e ab ove ) o r alle
m and e s auce a sm al l h an dful spinach 6 spri gs
, ,
V e r t e gl a c e S a u c e ( I ce d Gr een S au c e ) : 1 me
di um sized cucumber, a f e w S prigs ch ervil and
-
V i n B l an e S a u c e ( Whi t e Wi ne S a u c e ) : p i nt
w hite stock , gill ch ablis or s autern e , 94 o z .
b e used for sh .
vi negar , g i ll sh stock ,
o z lobster butt
. e r ,
p e pp er , s alt, an d nutmeg .
st r ips or th i n sh r eds .
strai n .
T HE B OO K on SA UCE S 91
s alt an d pepp e r b on es an d tr i mm i n gs of sh
,
.
B o i l th e m i l k wi th some sh b on e s, b ay l e af , - o
d i rect e d .
bones , es se nc e of sh f or w h i ch th e s auc e i s
prepar ed , 1 % oz b utte r, oz o ur , se ason i ng,
. .
lem on j ui ce .
c olor , d i l ut e w i th th e m i l k i n wh i ch th e cre ss ,
etc , h av e b oi led
. S t i r unt i l i t b oi ls ad d th e
.
,
r e qui red .
r ed uc e w e ll an d se as on t o ta st e w i th salt an d
p e pp e r T he s auce i s served w i th bo i l e d ham or
.
pi c k le d por k .
92 T HE B OO K OF SA UCE S
Z i n ga r a S auce : Red uce half a gi ll port wi n e
w i th a gi ll t om ato pur ee, add a g i ll S alm i
s auce an d r e d uce w i th h alf a gi ll of ri ch
,
S A L A D S A U CE S .
chr on i cl e s says : M ayonnai s e i s th e plan e t
aro un d wh i ch n um e r ous sat e ll it es gr avi tate , th e
h i ghway from wh i ch many p ath s r un Off Th e .
m o urn i ng ) ; i t ta k e s t he nam e of s auc e Ca r
di n al e wh en l ob st e r c or al i s added an d i t i s ,
i s th at the n ame i s r e ally M ahon n ai se and t o ,
an d that i t c o m es
ought to say M agn on n a i se ,
h e c i tes th e word
M agn on n ai se as be i ng de
A s f or th e b el i e f th at the spoon or wh i s k
sho uld be t urned on e way rather than the oth er ,
an d peppe r t o b e gi n w i th i s t he m ai n p o i nt of
the r ec i pe , an d th e reaso n why s uccess i s c ertai n ,
as th e m i xt ure ass i m i lates eas i ly w i th th e oi l ,
an d i t i s n ot even n ec e s sary to add i t dr op by
s p o on i s of gre at i mportan ce .
G r ee n M ay o n n ai se : T ak e a larg e spr i g of
p arsley, on e of ch erv i l, c h i ves , an d t a rr agon .
th e mo i st ur e i n a n ap ki n , an d p ut th e m i nto a
m o rt ar wi th th e yol k s of three hard eggs , s alt ,
si ev e by th e a i d of a p alet k n i fe M i x th i s p ur e .
wi th M ayonn ai se .
gi ll of to m at o p ur e w i t h the M ayonn ai se an d ,
plac e i t on th e i c e fo r ab o ut an ho ur , th en s e rv e
w i th c old m e at o r use for a c old entr e .
s e r ve .
T HE B OO K OF S A UCE S 95
M ayonn ai se .
Tm e M ay o nn ai se : T h i s i s a M ayonna i se t o
wh i ch n e ly ch opped tr uffle s hav e b e en add e d .
M ayonn ai s e .
gr e bi c he .
s om e p ar sl ey, cherv i l, an d p i mp e rn e l P ut th e se .
h e rbs i n t he c orner of a n ap ki n an d st e e p th e m ,
add in g l p i nt of oi l an d 9g gi ll of v i n egar ,
drop by dr op A dd two teasp oonf uls of c urry
.
f ul of v in e gar M i x wi th an e gg wh i sk an d
.
V i na i gr e tt e : T h i s i s us ually serve d wi th .
p osed of oi l v i negar s al t an d p e pp e r t o wh i ch
, , ,
F RU I T S A UCE S .
a n d se r v e h ot .
th e c r an b er r i es to st ew f or ab out h al f an h ou r,
an d s e r ve w h e n c old .
a n d b ottl e an d c or k at once .
a t e asp oonf ul of co r n or v i ce o ur an d a te a
o un c e of b utter add an o un ce of o ur an d st i r
, ,
the bo i l i ng fr ui t an d c oo k unt i l i t th i c k e ns A dd .
S WE E T S AU CE S .
Cr o ut es F r i t te rs et c
, , .
Al m on d Cr e am S auc e : B lan ch an d s k i n on e
O unc e of J ordan alm on ds and s i x b i tte r almonds ;
th e n put them i n a m orta r w i th 4 o unces of
c asto r s uga r an d a t ab el sp oon ful of o r ange our -
A l m on d S au c e f or F r ui t S al ad : B lanch an d
p eel on e d ozen sweet and fo ur b i tte r almon ds ,
B an an a Cr e am S auce : P e e l thr e e r i pe b an an as ,
wh i pped c r eam .
B r an dy S auce : R e q ui r e d : 4 oz lo af sugar , .
oz c o r n our
. gi ll brandy , 15 p i n t wate r
,
.
ov e r th e re fo r ab out ve m i n ut e s A dd the .
to 3 tablespoonf ul s o f br an dy ; b e at unt i l i t
re sembles wh i pped c r e am and p ut i t on the ,
s ugar , an d st i r or wh i s k ov e r th e r e t i ll th e m i x
t ure bec omes a cr e am l ik e fr oth It m ust b e hot
-
.
i n a s auc e b oat .
Chocol at e S auc e :
Re qui r ed 4
grate d oz .
essenc e, tablespoonf ul of br an dy .
f c ule o r c r em e d e r iz w i th an e xtra gi ll of
cold wate r , add i t t o th e choc olate , br i ng i t
agai n to th e b oi l, and l e t s i m m er f or v e m i n
utes P ass thro ugh a tammy o r n ap ki n , ret urn
.
Cho co l ate S au c e (N O
B o i l h alf a p i n t o f
.
r e qui red .
Cl ar et S au ce : P ut i n a st e wp an 1 % gi l l of
c lar et w i th 1 oz lo af s ugar, a p i ec e of c i nnamon
.
,
54 p i nt of m i lk an d 2 t o 3 o unc es of l o af sugar ;
let i t bo i l , strai n then s t i r or wh i sk i n t he
,
c r eam.
an d s erve .
and add by d e gr e e s a p i nt of bo i l in g m i l k .
av or ing es sence i f l ik ed , st i r th e b oi l i ng m i l k
gr a d ually on th e egg ret urn i n to th e st e wp an,
to bo i l If l ik ed a l i ttle th i c k er , a teaspoonful
.
of sh e rry or M arsala .
3
% oz o ur, 1 g i ll m i l k 1 oz s ugar 1 wh ol e e gg
.
,
.
, ,
H a r d S auc e ( N o Cream up 4 O un c es of
.
b utte r w i th 6 o un ce s of sugar , th e n st i r i n a
glass of sherry an d th e j ui c e of half a l e m on .
1
7 5 oz our , 1 gi ll m i l k 1 oz s ugar, 1 whole egg,
.
,
.
ch opp e d p i stach i os ,
O z nely chop p ed lemo n
.
M ar m al ad e S au ce : Re q ui red : 15 oz co r n .
,
and add 2 tablespoonf uls Of r um Wh e n .
as di r ected .
1 08 T HE O K OF S AUCE S
B O
S weet M el t e d B ut t e r S auce : R e q u i re d 1 oz .
fr e sh b utter oz our , 1 % g i l l of m i lk
,
. 1 des ,
essenc e .
of m i l k , 1 glass c urac oa .
B oi l up t he m i l k an d s ugar , ad d th e r i n d of
orange nely grated , the table spo onful of orange
j ui c e st i r i n the y ol k s of egg s, beat well ove r
,
th e r e w i th a small wh i s k Wh e n th e sauc e .
b eg i ns to th i c k en, pl ac e i n th e ba i n m ar i e or -
butte r, oz lo af s uga r , le m o n ri n d or v an i ll a
.
pOd .
m i lk in a b as i n , an d po ur on i t th e hot m i l k ,
V al an ci a S au ce : Put a tablespoonful of r e d
c urrant j e lly w i th a g i ll of wat e r i n a sauce
p an , and st i r over the r e unt il th e j e lly i s d i s
solv e d , th e n add the stra i ned j ui c e Of an orang e ,
and s ome of t he r i nd n e ly gr ated or cut i nto
,
hot.
V an i lla S auc e ( N o B o i l 1 gi ll of m i l k
.
i t wi ll c ur dle .
S T O RE S A UCE S .
th e T able .
an d m i x t i ll q ui t e s m ooth w i th a wo od e n spoo n
,
110 T HE B OO K OF SAUCE S
the n sti r i n sl owly a gi ll of L ucc a O i l , a t ab le
spo on ful of m ushro om cats up , a tablespoonful of
H ar vey s auc e, a tabl e sp oonful of anc h ovy essen c e
2 tablespo onfuls O f tomato p ulp , an d the strai n e d
j ui c e Of a f r esh le m o n M i x all well togeth e r
.
,
a n d s e rv e as re q ui red fo r gr i ll e d sh or gr i lle d
s auce ) .
4 peele d an d sl i ce d O n i o n s , an d lb of stone d.
p i ec e of g i nge r r oot , a p o un de d st i c k of c i nn a
mon , 1 2 wh ol e cloves an d a t ablespoonful Of
,
m o uth e d b ottles .
i n g r ad ually as th e c ats up b e gi ns t o s i m me r a
quart of French wi n e v i negar Coo k fo r 1 5
.
an d bottle and c or k .
E m p r e ss S au ce : P e el an d ch op nely 2 O n i ons,
f r y the m i n 2 o un ces of clar i e d b utte r t i ll Of
a li ght b r ow n c olor , a dd h alf a d o z en c hi ll i es or
Newcastl e S au c e : P o un d i n a m o r ta r an ou n c e
of blac k p eppe r corns an d m i x wi t h
,
o unc e of
al lsp i c e , a teaspo on f ul of s alt , an d a d ust of
c orall i n e p e ppe r , an o un ce of gr ated ho r se r a di sh -
g ethe r th
,
e n add by d egrees half a p i nt Of cre am
go od f or on e month i f k ep t t i ghtly co rk ed i n
a cool p lac e .
S al ad Dr essi n g : ( No
t h e yol k s of
. Put
three fresh egg s i nto a b as i n , w i th h al f a te a
spo onful Of salt a l i ttle m i gn on e tte pepper a
, ,
S p ani sh S al ad Dr essi ng : P ut i n to a m i x i n g
b as i n 1 g ill of cr e am , 1 p i n t of wi n e v i negar ,
ounc e of c asto r s ugar, t easpoonful of
1 14 T HE B OO K OF SA UCE S
c ayen n e 1 de ss ertspoonful of salt 1 d esse r t
, ,
f or b ottl i ng .
T o m at o S auc e ( N O W i pe th e re qui r ed
.
p i nt of v i n e gar an d 1 gi ll of Ind i an S oy t o
every quart Of to m ato p ulp .
before us i ng .
"an k ee S auce :
i nto a sauc epan 1 quart Put
o f v i n e gar , oz all sp i ce , $4 oz gr oun d cl oves ,
. .
1
% oz blac k pepper ,. O z m ustard , 2 ozs . .
de r , o z cay e nn e pepp e r ,
. p i nt sh erry .
b etter color .
d o e uvre an d sav or i e s
T hey have also prov e d
.
,
w h i ch i s d e e m e d mo st e ssent i al t o a w e ll p r e
p ar e d sa uc e as i t i mparts
,
at t he sam e t i m e the
rat i ng l i tt l e c old hor s d o e uvre and savor i es
-
De vi ll ed
B utte r ( B eu rr e a l a D i able ) : 1 % oz .
s eason to taste .
H o r se Ra di sh B utte r ( B eurr e de R ai f o r t ) :
-
S p an i s h B utte r ( B eu r r e E s p agn ol ) : 2 oz .
oz fr e sh b utt e r
. 1 t e a sp oonful ch opp e d par sl e y ,
,
wh en qui te rm .
p e r
,
and salt M eth od
. : Pi c k the l e aves of the
of hard bo i l e d e ggs
-
3 ounc e s of b utt e r 1 t e a
, ,
P ut th i s on a plat e an d c l e an t he m ortar W i pe .
and b on e t he an ch ov i e s ; p oun d th e m i n a m or c
gr e e n p ur e M i x t he wh ole w e ll t og e th er .
p u t i t on i c e or i n a c o ol place an d use wh en
r e q ui r ed .
t arrag on ,
oz of parsl e y , 3 or 4 shallots
. 6% ,
S h ri m p or Cr ay sh
B utt er ( B eu rr e d E cr e
B rown m 5
w
0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
.
B rown m oe n
n
O O O O O O O O O O O O O O o a
0 0 0 0 0 0 0 0 0 0 0 0 0 0 1 01
0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0 0
1 08
0 0 0 0 0 0 0 0 0 0 0 0 0 1 20
0 0 0 0 0 0 0 0 0 0 0 0 0 1 18
0 0 0 0 0 0 0 0 0 0 0 0 0 1 18
0 0 0 0 0 0 0 0 0 0 0 0 0 1 10
8
:
t
i
8
8
1 22 T HE B OO K OF S A UCE S
C aram el sauce 1 01 Cream aspic , 0 0 0 .
C herry sauce 98 1 2
3 ,
ce 51
C hestnut sauce 47 cc 1 03
C hestn ut sauce (savory) (sweet) 48 . Cutlets , reform s, s auce for 79
C hevreuil sauce 48
C hicken assence 32 Dam auce so~t s .
C ol d b atarde sauce 37
C ol d B ulg arian sauce 42
3old C am bri dg e sauc e 44 E chalote auce s 52
Col d c h oc olate sauc e 1 02 Ec revisses beurre d ,
1 20
J old cucum ber sauc e 49 E crevisses sauce (aux) , 52
Col d am e sauc e 50 88
Col d orseradish c ream 61
C ol d puddin gs sweet sauces for 1 00 , .
1 12
C ol d ra otte sauce 79
C ol d sal sauces 16
Col d sauc es 15 Esp agn ol e vs brown sauc e . . 11
C ol d strawberry sauc e 1 08 Esp agn ol e sauce
C ol d S wedish Sauc e 84 Essen c e c hicken ,
32
C ol d sweet sauces 16 Essen c e de Gibier sauce 54
C offee custar d sauc e 1 03 Essen c e to m ake
,
94
42 so
56 Hom ard, B eurre de , 1 1 9 ; s auce . . 64
91
34
30 Horseradish cream , cold 61
54
116 Horser adish sauce (hot) (i ced ) 61
17 Hot batard e sauce 37
Hot cucum be sauce '
G am e sauce 55 ; col d 50
G G am e savory sauces,
, .
Gam e fum et of
,
i a c
In d enne s u e 62; rem ou lade . . 96
Inexpens ve ho i s u a ce . 59
Italian (I tali
enne ) sau e c
Gibier sauce , 55 ; m en e c de
62
32
57
74
, c . . 109
6 Kn ead butter liaison 9
63
57
47
Green Dutch sauce 60
Green h erb sauce 87; butter , . . 1 20
57
Grosei lles vertes , sauce aux i
5 6 L queur s auce 1 05
32 64
58 t
Lo bs er s uce, 64; a butter 1 19
51 Long pep per 22
119 a
Ly onn i se s uce a 64
Ham s auce 58
21
M adras beurre a la 1 1 7;
48 , , sauce l 2 .
8
65
Herb sauce tarragon Maitre d hotel beurre
a c
8?
, 1 14 , 1 1 8; s ue 6
. 1 20
25
M arm alade sauce 1 05
M arseillaise sauce 67 Parsley butter 1 18
Matelotesauce (blan ch e) (brun e) . 67 Parsley chopped
, 32
M am m 1 han sauce
'
. Parsley sauce 65 7 5 ,
e per sau ce 77
g
93 p 9 6 ,
11 08
.
70
Pla in sauces hot , . 15
70 Plan ts arom atic
, . 23
M ll de boeuf sauce
oe e 38 , 42
M oka pudding sauce 1 05 Poivrade sauce 77
M on t pell ier butter ( buerre) 1 19 Polish sau ce 77
M orn ay sauce . 70 77
M oules sauce aux
, 72 Pompadour sau ce 77
M ousseli e sauce green
n 5 7 71 , , Poor man s sauce
77
Mousselin e sauce sweet Portug aise m ayonnaase a la '
1 08 , ,
;
g
Mushroom s to c op ,
32 30
Mushroom sauce (brown ) (whi te) 45 78
Prin ce of Wal es sauce
.
78
M ustard 2 1 ; sauce , 71 78
78
Puddin g sauce M ok a , 1 05
Puddings sweet sauces , for
Nic oise sauce 72 (col d ) (hot) 1 00
Punc h syr up 1 06
Non parei ll e sauce 72
Raifor t beurre de
Nutm eg 20 R Raifort crem e de froid ,
, , .
118
61
Raifort sauce chaude (frappee) ,
. 61
99
Oeufs an ch ois sauce aux
, , . 36
Oeufs sauce aux , 72 Rasp sauc e 1 07
Oign ons sauce aux 73 Ravi gote butter (beurre)
6%
, 12
On ions 26
Om o to cho 32 Ram ote s auce c
. 73 , 1 1 3
Oporto sauce 99 30
Or an g e sauce . . 73 , 9 8, 1 06 15
Red win e ra isin s u e a c 1 00
swee t 1 08
96
barb and banana sau ce 1 06 San
56 Sau ce bro wn
, ,
80 Sauce ,
Sauce ,
, . . .
Sauce ,
46
119 S au ce ,
au ce
Sau ce ,
, per brune
Sau ce , l
Sau ce ,
45
Al b a ny 35 1 09 u ce , 45
Sau ce (bl anch e)
45
of 14
almond cream ) 1 00
almond or frui
cc, 46
t 1 00 Sau ce chateaubn and . 46
Sau ce Ameri can (Am en cam .
)
e . 35 1 02
Sau ce anchois aux oeufs 36 Sau ce chaudfroid (b lanche ) 47
Sau ce anchovy ( anchors) Sau ce ch erry
, 98 , 1 02
Sau ce ,
97 Sau ce ,
1 01 Sau ce ,
36
36 Sau ce ,
rhu u ce 00
S
auce co %
37
1 06 ,
36 ,
Sau ce ,
36 Sau ca co ld chaudf roids
, ,
cc becham el 1 1 13 .
, , 38 Sau ce co l d cu cumber
,
Sauce ,
39 , 16
Sauce ,
39 Sau ces compound
,
, B 39
Sau ce , 39
Sauce , bonnefoy Sauce c raysh
, 52
Sauce , 40 Sauce
Sauce ,
Sau ce ,
97 Sauce ,
1 26 THE B OO K OF S A U CE S
Sau ce ,
1 1 2 S au ce i ced horseradish , 61
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.
, , 62
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,
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Sauce empress 1 1 2 Sau ce ,
.
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Sauces foundation
,
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9 7 S au ce marmala de , 1 05
5 5 S au ce mar aschino , 1 05
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Sau ce gane
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5 5 S au ce , 66
5 5 Sau ce 66
55 67
Sauce giblet
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56 Sauce ma telo te bl anche brune
, , , . 67
Sauce , 88 68
Sau ce ,
57 Sauce mayonnaise 68
Sau ce good woman
, 39 69
Sau ce , . 5 6, 9 8 Sauce m el ted butter
, 69
Sau ces and gravi es distincti on , Sauce m el ted butter swee t
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Sauce mint (m enthe)
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Sau ce mirabeau
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,
60
uce m oe ll e d e boeuf 38
cc , een mousseline 5 7, 71 S auce M oka p udding
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ri biche . 57 Sau ce M ornay
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Sau ce aux moules 72
Sau ce ,
58 Sau ce mou tarde 71
Sauce ,
51 Sau ce mushroom brown whi te 45
, , , .
Sau ce , 58 m ussel 72
Sau ce ,
1 04
Sau ce Hessoise 58 Sauce mustard 71
Sau ce hollandaise (and in ex Sau ce Nantua
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60 cc Nico ise 72
60 Sau ce noisette 72
Sau ce homard
,
64 Sau ce n onpari ell e 72
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60 Sau ce Norvegienn e 72
Sau ces ho t
,
15
Sau ce ho t batard e
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Sauce hot c uc umber
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50 aux oeufs (dur) 72
Sau ce ho t (fri ed c hicken)
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,
Sauces overcooking of
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Sau ce ,
75 1 09
Sauce ,
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Sau ce ,
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Sauce 75
Sau ce 75 Sau ce sweet lemon
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Sau ce ,
47 Sauce sw eet melted butt er
, ,
Sau ce ,
Sau ce , tartare
S au ce Sau ce ,
Sau ce
a s
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Sau ce g
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Sau ce ,
96 Sauce ,
Sau ces 13 1 6 ,
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48 avi er 91
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188 82 81
81
1 28 T HE B OOK OF S A U CE S
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Wine m erchant sauce 66
14 116
85 "ork ("orkshire) 91
24
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s b es t f o r h e a lth f o m t he c r a d l e t o o l d a ge H e a l so
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i n t e r s p e r se s m u c h o f h u man in t e r e s t in t he w ay o f an c e
d o t e l e g e n d an d h i s t o r i c ev e n t s I n th i s w ay i t i s m o re
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ti o n s w h i c h a r e fr o m d i r e c t p h o t o g r a p h s in th e na t u r a l
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pr e par e for th e tabl e Pr ice .
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B o o k T h e y ar e mo u n t e d o n he avy gr een c ov e r sto c k
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s h o u ld loo k Pr ice .
r el i s he s M or e th a n 6 00 r eci p e s T hi s b oo k i s b y t he a u thor
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t i o n s of sa n dw ic h e s a n d h ors d o e u vr e s I t w i ll m ee t th e
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k n ow n t h r u o u t Eu ro p e a n d A m e ri c a a s o ne of th e abl e st
c h efs of t he da y H e mad e t he c u i s ine of th e H ot e l S t
. .
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p e opl e c at e r e rs fam i l ie s a n d all in t e r e ste d in h om e e c o
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n om ic s i s the s el ec t i o n a n d pr e pa r at i o n of foods in s e a
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Pr ice
A S e l e ct i on of D i she s an d T he Che f s Re m i n de r ( Ch a s
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far e nam e s o n ly a s the c oo k s u n d e rsta n d the bas ic wor k
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say i t i s th ei r gr e at e st h e lp P r i n t e d o n bo n pap er bo u n d .
,
in e x i bl e co v e r P ric e .
i s fa ci l i tat e d w i th a n i n d e x o f 3 9 c ol u m n s arra n g ed in
a 1 ha be t i c a l ord er a n d c ro ss in d e x e d so that n o matte r
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sag e th e r e ar e 4 5 d iff e r en t k in d s d e sc ri b ed w i th d i r ec ti o n s ,
for ma k in g a s w e ll as co o k in g a n d se rv in g I n fa c t th e .
,
S el ec ti o n of D i s he s a n d T he Che f s Rem i n d e r a n d T he
Cu l in ary H a n dboo k I n th i s boo k M r F e llow s h a s c om . .
A l so he h as p r es en t e d a c hapt e r e n t i tl ed S u gg e st i o ns fo r
Sp eci als for th e D a y in wh ich the di sh e s ar e priced a n d ,
u lar d i sh e s as so u ps sh b o i l ed m e at s roast s a n d
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e n tr ee s T h e b oo k i s su p le m e n t e d w i th 1 1 0 pag e s o f sam
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pl e m en u s a n d b il l s o i ar e se v e ral of t he m ) ho t o gr ap hi c
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tra n spo rt at i o n c at e r in g m en u s c l u b m en u s w i ne li s , ,
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tw o I CV I S IQ II S t o m ee t ne w c o n d i t io n s of t he m or e mod e r n
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T he bo o k is in fo u r pa rt s t h e s e c ov e r in g all d e partm en ts , .
hav i n w or k a b l e a cc o u n t in g sy st e ms c a n n d i n th e Clar
e n ba c bo o k i d e a s t h at may b e inc orporat e d by t hem to
adva n tag e A l so t he y w i ll n d t he Clar en b a c h syst em
.
c ov er .
H a n dl i n g of ma i l I n fo rmat i o n Chec k in g o u t
ro nt ofce ta c t ic s T h e boo k i s wr i tt en from t he p r ac
ue st s , , , ,
t ic al v ie wpo in t of a st u d en t of h u m an n at u r e a n d in th i s ,
s e rv ice a n d c an b e r e ad w i th p ro t b yo u n g a n d old in
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Past r y B ook
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c ompot e s a n d sy ru ps ; pr e s e rv e d c r u s he d fr u i ts for sh er
b ets a n d ice s ; pr e se rv in g is fr u i ts ; s u gar bo i l in g d e r ee s ;
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b ec a u s e of t he m i s n om er t i tl e ; th en follow s ca k e s a n d
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i she s I t i s a c ompl e t e g u i d e to .
b e i n g th e st e pp in g sto ne to th e c ha n g e P rin t e d o n ne .
1 1 1 0 V es t Poc k e t Pa st r y B oo k ( Jo hn E M ei st e r ) T h i s . .
e c n in
li ttl b oo k o ta s 5 00 r eci e inc e s 5 7 for h ot p u d
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d i n gs ( pu dd i n g sa u ce s e t c ; 77 for c old p u dd in gs s i d e
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r eq u e s t of th e e d i to r of T h e H ot el M o n t h ly w h o h ad he ard ,
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f u r ni s h m en t Compl e t e s et s of m en u s of famo u s c at e ri n g
.
a c hapt e r o n th e b re w in g a n d se rv in g of t ea a n d c off ee ;
s ev e ral pa g e s d evot e d to pa n try pr e par e d foods ; i ll u stra
t i on s of k i t chen s of r e sta u r a n t chec k s a n d of ma n y in t e r
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val u abl e to man age rs s t ewards c h e fs an d all p e rson s em , , ,
b uy in g han dl in g s al e a n d s e rvic e of m e at s po u l t ry an d sh
, , , ,
of abou t 3 00 i ll u s t ra t i on s T h e in d ex i s so c ompr e h en s i ve .
t ha t an y i t e m ma y b e r e f e rr e d to o n t he in s t an t 1 25 pag e s . .
The A dve r t i si n g b y Clar ence M add en i s t he of Ho t el s
t h ei r prop e r r e la t i o n sh i p A n yo ne w ho i s i n an y w a y .
a n d oyst er h o u s e l u nc h e o n a n d d inne r m en u s w i t h a n d
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inc h e s bo u n d in e x i bl e c ov e r Pr ice
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ma n y oth er u se f u l i t em s of in formati o n h e b oo k i s i ll u s .
t r a te d ve st po c k e t s ize pr in t e d o n bo n d pap e r
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i n g a n d d e s c r i b in g t he m an y forms u s e d i n t he ho t e ls of t he
V an O r m an Cha in of ho t e ls Pr ic e .
Re q ui r em e n ts of a G ood B ed T hi s i s a 36 p ag e boo k l e t .
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w h ich rs t a pp e ar e d i n T h e Ho t e l M o n thl y T h e y ar e n ow .
e r e nc e p u rpos e s E v e ry ho t e l m an age r a n d e ve ry ho te l
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i t s e rv e s as a n e d u c a t i o n al p i e c e of l i t e ra tu r e for t hos e
m e m b e rs of t he s t aff w ho s e e k adva nce m e n t a n d ar e s e ri o u s
i n t he p e rfo r ma nc e of t h e i r w or k Pr ic e 50 cts . .
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Pr i c e s sub e c t t o c han
j ge , u p or do w n ,
a cc o r di n g to m ar k e t c o n di ti o n s
Ho t e l M o n t hl
y B o o k sho
p
JO HN WILL" I c , n .