SAUCES ANGLAISES AROMATES ET CONDIMENTS

Aromates et condiments (Condiments) 319

Caviar et Vcsiga {Caviar and Vesiga) 342

Cannelle (Cinnamon) ... ... 339

Chutney 318

Choux rouges {Pickled cabbages) 344

Curry 339

Cornichons confits {Ger/nns) 346

Essence d'herbes pour potage tortue 320

Épices composées (Alf spices) 319

Farce commune {Veaf stuffing) 345

Harengs au whisky {Herring wiik whisky) 342

Jus coloré {Bvoicn gravy) 327

Ladie's delight 340

Moutarde anglaise (English mustard) 3i1

Mushroom ketchup 318

Oignons frits (Fried onions) 328

Oignons hvdÂ^(i^{B rai cedonions) . . 329

Pâte d'anchois {Anchovy poste) 341

Petits oignons confits (Pickled onions) 344

Piccalilly {PiccalUli) .... 337

Sauces anglaises (English sauces) 317

Sauce anchois (Anchovy sauce) 340

— arrowroot (^rro/rroo/ sauce) 337

— à la diable (Detilled sauce) 333 j

— aux aromates (Aromate sauce) 320 ■

— au beurre 322 *l

— Cambridge (Cambridge sauce) 331

-- câpres ((Japer sauce) 325

— céleri (Celery sauce) 335

— à la CTùme(Cream sauce) ^27

— crevettes (Shrimp sauce) 3^3

— chevreuil (lioe bue k sauce) 335

— curry (Curry sauce) 3^9

— Cumbcrland (Cumberland sauce) 333

— homard (Lobster snuce) oag

— aux huîtres (blanche) ( White oyster sauce) ..... 323

— aux huîtres (brune) (Brown oyster sauce). 3ii

-- fenouil (Fennel sauce) g^g

Pages.

Sauce groseille verte {Goosberry sauce) 326

— moutarde (Mustard sauce) 331

— menthe {Mini sauce) 338

— moules (Mussel sauce) 324

— aux œufs {Egg sauce) 330

— aux œufs à l'éèossaise {Scotch egg satice) 330

— au pain frit (Fried bread sauce) 326

— aux oignons [Onion sauce)- . , 828

— ^u pain {Bread sauce) 334

— au pauvre homme {Poor mans sauce) 334

— au persil (Parsiey saucé) 325

— aux pommes {Apple sauce). . 336

— au porto {Port wine sauce) 335

— princesse {Princess sauce) 321

— aux queues d'écrevisscs (Crat/fish sauce) 325

— raifort (chaude) (Horse radish sauce hot) . 321

— raifort (froide) {Cold horse radish sauce) 322

— Réforme {Reform sauce) 338

— à la sauge {Sage sauce) 338

— torlue {Turtle sauce) 333

— Victoria {Victoria sauce) 332

— Wastrefish {Wasirefish sauce) 330

— Yorkshire {Yorkshire sauce) 336

Saumure (Piekling brine) 345

Véronique (Laver) 345