Chapter III
The Small Compound Sauces
Remarks.—In order that the classification of the small sauces should be clear and methodical, I divide them into three parts.
The first part includes the small brown sauces; the second deals with the small white sauces and those suited to this part of the classification; while the third is concerned with the English sauces.
The Small Brown Sauces
- No. 31Sauce Bigarrade
- No. 32Sauce Bordelaise
- No. 33Chasseur Sauce (Escoffier’s Method)
- No. 34Brown Chaud-froid Sauce
- No. 35Varieties of the Chaud-froid Sauce
- No. 36Devilled Sauce
- No. 37“Escoffier” Devilled Sauce
- No. 38Genevoise Sauce
- No. 38aRemarks On Red-wine Sauces
- No. 39Grand-Veneur Sauce
- No. 40Italian Sauce
- No. 41Thickened Gravy
- No. 42Veal Gravy Tomaté
- No. 43Lyonnaise Sauce
- No. 44Madeira Sauce
- No. 45Marrow Sauce
- No. 46Pignons Sauce
- No. 47Périgueux Sauce
- No. 48Piquante Sauce
- No. 49Ordinary Poivrade Sauce
- No. 50Poivrade Sauce For Venison
- No. 51Provençale Sauce
- No. 52Robert Sauce
- No. 53Escoffier Roberts Sauce
- No. 54Rouennaise Sauce
- No. 55Salmis Sauce
- No. 56Tortue Sauce
- No. 57Venison Sauce
Small White and Compound Sauces
- No. 58American Sauce
- No. 59Anchovy Sauce
- No. 60Aurore Sauce
- No. 61Lenten Aurore Sauce
- No. 62Béarnaise Sauce
- No. 63Béarnaise Sauce with Meat Glaze, otherwise Valois Sauce or Foyot Sauce
- No. 64Béarnaise Tomatée Sauce or Choron Sauce
- No. 65Bercy Sauce
- No. 66Butter Sauce
- No. 67Bonnefoy Sauce, or White Bordelaise Sauce
- No. 68Caper Sauce
- No. 69Cardinal Sauce
- No. 70Mushroom Sauce
- No. 71Châteaubriand Sauce
- No. 72White Chaud-Froid Sauce
- No. 73Ordinary Chaud-Froid Sauce
- No. 74Chaud-Froid Sauce, à l’Aurore
- No. 75Chaud-Froid Sauce, au Vert-pré
- No. 76Lent Chaud-Froid Sauce
- No. 77“Escoffier” Cherry Sauce
- No. 78Chivry Sauce
- No. 79Cream Sauce
- No. 80Shrimp Sauce
- No. 81Curry Sauce
- No. 82Diplomate Sauce
- No. 83Herb Sauce
- No. 84Gooseberry Sauce
- No. 85Hungarian Sauce
- No. 86Oyster Sauce
- No. 87Ivory Sauce, or Albufera Sauce
- No. 88Joinville Sauce
- No. 89Maltese Sauce
- No. 90Marinière Sauce
- No. 91Mornay Sauce
- No. 92Mousseline Sauce
- No. 93Mousseuse Sauce
- No. 94Mustard Sauce
- No. 95Nantua Sauce
- No. 96Newburg Sauce
- No. 97Second Method (with Cooked Lobster)
- No. 98Noisette Sauce
- No. 99Normande Sauce
- No. 100Oriental Sauce
- No. 101Poulette Sauce
- No. 102Ravigote Sauce
- No. 103Regency Sauce
- No. 104Soubise Sauce
- No. 105Soubise Sauce with Rice
- No. 106Soubise Sauce Tomatée
Remarks.
1. The Soubise is rather a cullis than a sauce; i.e., its consistence must be greater than that of a sauce.
2. The admixture of Béchamel in Soubise is preferable to that of rice, seeing that it makes it smoother. If, in certain cases, rice is used as a cohering element, in order to give the Soubise more stiffness.
3. In accordance with the uses to which it may be put, the Soubise Tomatée may be finally seasoned either with curry or paprika.