CHAPTER XI.

_Sauces._

General directions, 275.

Glaze, 277.

Roux for sauces, 277.

White sauce, 277. " " for fish, 278.

Egg " 278.

Caper " 279.

Oyster " 279.

Celery " 279.

Lobster " 279.

Veloute and allemande, 279.

Bechamel, 279.

Poulette, 280.

Villeroi, 280.

Hollandaise, 281.

Chaudfroid, 281.

Brown sauce, 282.

Espagnole, 282.

Champagne sauce, 283.

Piquante " 283.

Soubise " 284.

Horseradish " 284.

Mustard " 284.

Curry " 284.

Olive " 285.

Tomato " 285.

Mushroom " 286.

Maitre d'hotel, 286.

Mint sauce, 287.

Bread sauce, 287.

Jelly sauce, 287.

Cranberry sauce, 287.

Apple, 288.

Bearnaise, 288.

Mayonnaise, 288. White, 289. Green, 289. Red, 290. Jelly, 290. With arrowroot, 290.

Tartare, 290.

Agra dolce, 291.