CHAPITRE XIII SAUCES ANGLAISES, AROMATES ET CONDIMENTS
Caviar et Vesiga (Caviar and Vesigà) , 301
Cannelle (Cinnamon) * 300
Chutney et Ketchup : 283
Choux rouges (Pickled cabages) 303
Curry . -. . . 300
Cornichons confits (Gherkins) 305
Essence d'herbes pour tortue (Essence of herbs for turtle).. >284
Epices composées (AU spices) 284
Farce commune (Veal stufftng) 304
Harengs au whisky (Herring ivith whisky) '. 303
Ladie's delight 301
Moutarde anglaise (English mustard) . . . « .\ . . . 304
Oignons frits (Fried onions) 292
Oignons braisés (Braized onions) 292
Pâte d'anchois (Anchowy paste) 300
Petits oignons confits (Pickled onions) 303
Piccalilly (Piccalilli) \ ' 299
Sauce anchois (Anchowy sauce) 301
Sauce arrowroot (Arrowroot sauce) 297
— à la diable (Devilled sauce) ., 295
— aux aromates (Aromate
Sauce au beurre 291
— Cambridge (Cambridge sauce) 294
— câpres (Caper sauce) 288
— céleri {Celery sauce) 297
— à la crème (Cream sauce) 290
— crevettes (Shrimp sauce) 286
chevreuil (Roe buck sauce) 296
— Curry (Curry sauce) 290
— Cumberland (Cumberland sauce) 293
— à la crème (Cream sauce) 290
— homard (Lobster sauce) 286
— blanche aux huîtres (White oyster sauce). 286
— brune aux huîtres (Brown oyster sauce) 287
— fenouil (Fennel sauce) 289
— Groseille verte (Goosberry sauce) 289
— moutarde (Mustard sauce) 293
— menthe (Mint sauce) 298
— moules (Mussel sauce) 287
— aux œufs (Egg sauce) 292
— aux œufs à l'écossaise. 293
— au pain frit (Fned bread sauce) 289
— aux oignons (Onion sauce) 281
— au pain (Bread sauce) 297
— au pauvre homme (Poor man sauce) 296
— au persil (Parsley sauce) 288
— aux pommes (Apple sauce) 298
— au porto (Port wine sauce) 298
— princesse (Princess sauce) 285
— aux queues d'écrevisses (Crayfish sauce) 288
— chaude au raifort (Horse radish sauce hot) 285
— froide au raifort (Cold horse radish sauce) 288
— réforme (Reform sauce) 295
— à la sauge (Sage sauce) 299
— tortue (Turtle sauce) 295
— Victoria ( Victoria sauce) 294
— Wastrefish ( Wastrefish sauce) 293
— Yorkshire (Yorkshire sauce) 208
Saumure (Pickling brine) 307
Véronique (Laver) 304
