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 {Gerinns) 346

Essence d'herbes pour potage tortue 320

Épices composées (AU spires) 319

Farce commune {Veaf stuffing) 345

Harengs au whisky {Herring wiik whisky) 342

Jus coloré (Broicn gravy) 3*7

Ladie's delight 340

Moutarde anglaise (English mustard) 3»1

Mushroom ketchup 318

Oignons frits (Fried oniotis) 328

O'x^nonshv^i^è^ {B rai sedonions) . . 329

Pâte d'anchois {Anchovy poste) 341

Petits oignons confits (Pickled onions) 344

Piccalilly (PiccalilU) .... 337

Sauces anglaises (English sauces) 317

Sauce anchois (Anchovy sauce) 340

— arrowroot (^rro/rroo/ sauce) 337

— à la diable (Devilled sauce) 333

— aux aromates (Aromate sauce) 320

— au beurre 322

— Cambridge (Cambridge sauce) 331

-- câpres (Caper sauce) 325

— céleri (Celery sauce) 335

— à la crème (Cream sauce) ^27

— crevettes (Shrimp sauce) 3^3

— chevreuû {Itoe bue k sauce) 335

— curry {Curry sauce) 32g

— Cumbcrland (Cumberland sauce) * 332

— homard (Lobster sauce) ' oao

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

— aux huîtres (brune) (Brown oyster sauce). 324

— fenouil (Fennel sauce) g^g

Pages.

Sauce groseille verte (Goosberry saucé) 326

— moutarde (Mustard sauce) 331

— menthe {Mint saucé) 338

— moules (Mttssel saucs) 324

— aux œufs {Egg sauce) 330

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

— au pain frit (Fried bread sauce) 326

— aux oignons (union sauce)- 828

— ^u pain {Bread sauce) 334

— au pauvre homme {Poor mans sauce) 334

— au persil {Parsley sauce) 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 {Wastrefish sauce) 330

— Yorkshire (Yorkshire sauce) 336

Saumure (Piekling brine) 345

Véronique (Laver) 345