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VICTORIA SAUCE (For fish recipe)

VICTORIA SAUCE (For fish recipe)   Prepare 2.5 dl white wine sauce. Add 2-tablespoons lobster butter, a dash of cayenne, and 2-tablespoons diced lobster flesh and truffles.  
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TALLEYRAND SAUCE

TALLEYRAND SAUCE Chicken velouté sauce with Madeira wine, butter, fresh cream, mirepoix, truffles, and pickled tongue) is used in the same way as Périgueux sauce.
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INDIAN SAUCE OR CURRY SAUCE (recipe)

INDIAN SAUCE OR CURRY SAUCE  (recipe) Cook 4 large sliced onions slowly in 4 tablespoons oil. Add 1 tablespoon each of chopped parsley and chopped celery, a small sprig of thyme, half a bay leaf, a pinch of mace, salt, and pepper. Sprinkle with
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CATSUP (KETCHUP) TOMATO SAUCE-

CATSUP (KETCHUP) TOMATO SAUCE- A sweet-and-sour condiment with one flavour predominating usually based on tomatoes but sometimes on mushrooms or walnuts. Tomato Ketchup is very popular in Britain and North America and is the variety usually so
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VENISON SAUCE (Recipe)

VENISON SAUCE (Recipe) Pour into a saucepan a glass of old Burgundy wine, 2-tablespoons ordinary vinegar, 2-tablespoons sugar, the flesh of half a deseeded lemon, and half a pot of redcurrant jelly. Boil to reduce and add 2-tablespoons ESPAGNO
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FRANCOISE RAFFATIN SAUCE (Recipe)

FRANCOISE RAFFATIN SAUCE (Recipe) Put 2-egg yolk, 1-tablespoon strong mustard, and some salt and pepper into a saucepan. Beat the ingredients and then add 1 glass dry white wine. Cook gently over low heat, stirring with a wooden spoon, until th
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HORSERADISH SAUCE (cold)

HORSERADISH SAUCE  (cold) Soak some breadcrumbs in milk, and then squeeze them dry. Add grated horseradish, salt, sugar, some double (heavy) cream, and vinegar (adjust the quantities of these ingredients to give the desired taste).    This
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MADEIRA SAUCE (old recipe)

MADEIRA SAUCE (old recipe) Add 3-tablespoon Madeira to 2 dl reduced meat juices and warm up.
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ORANGE SAUCE (bitter) SAUCE BIGARADE –

ORANGE SAUCE (bitter) SAUCE BIGARADE – Peel the zest of a Seville oranges in strips running from top to bottom, ensuring that it is very thin any pith left on it would make it bitter. Cut each strip into small pieces and place in a little boili
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CUMBERLAD SAUCE

CUMBERLAD SAUCE Remove the zest from an orange and a lemon and cut into fine strips; cook 1 generous tablespoon of the zest very gently in 2 dl of PORT WINE for about 20 minutes. Remove the zest and add to the PORT 2 tablespoon redcurrant jell
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CINGHALAISE SAUCE

CINGHALAISE SAUCE Peel a courgette (zucchini) and cook it in water until it is just slightly firm. Finely dice equal quantities of green and red peppers, tomato pulp, cucumber, and the cooked courgette. To this salpicon add some sieved hard-bo
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MUSTARD SAUCE WITH BUTTER (Recipe)

MUSTARD SAUCE WITH BUTTER (Recipe) Prepare 2 dl butter sauce or HOLLANDAISE sauce. Add 1-tablespoons mustard and strain.    This sauce is served with boiled or grilled fish.
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BONTEMPS SAUCE

BONTEMPS SAUCE A sauce made with CIDER and MUSTARD that may be served with grilled meat and poultry. RECIPE Cook 1 tablespoon chopped onion in butter. Add salt, a pinch of PAPRIKA, and 2 dl CIDER. Reduce by two-thirds. Add 2 dl meat base
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OURSINADE SAUCE (Recipe)

OURSINADE SAUCE (Recipe) Melt 100 g butter in a heavy-bottomed saucepan and add 6 egg yolks. Mix together and moisten with 2 or 3 glasses of the poaching liquid from the fish, which the sauce is to cover; beat until the mixture forms a smooth c
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HACHÉE SAUCE (Recipe)

HACHÉE SAUCE (Recipe) Cook 1-tablespoon chopped onion in 1-tablespoon butter for about 15 minutes. Then add ½ tablespoon chopped shallots and cook for further 5-10 minutes. Add 1 dl vinegar, reduce by three-quarters, and add 1.5 dl demi-
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CHILI SAUCE

CHILI SAUCE Usually fairly thick, hot sauce as distinct from the thin Tabasco relish. CHILI SAUCE is prepared from the pulped peppers (Capsicum frutescent), flavoured with garlic and vinegar, tomatoes, and thickened with cornstarch. Preservativ
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SAUCE

SAUCE A hot or cold seasoned liquid either served with, or used in the cooking of, a dish. The word comes from Latin salsus (salted), since salt has always been the basic condiment. The function of a sauce is to add a flavour to a dish that is
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ZINGARA SAUCE (Recipe)

ZINGARA SAUCE (Recipe) Prepare 2.5 dl demi-glace sauce, 2-tablespoons sieved tomato sauce, and a julienne comprising 1-tablespoon each of cooked ham, pickled tongue, and mushrooms cooked gently in butter, puls a little truffle (optional). Add t
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NORMANDE SAUCE

NORMANDE SAUCE Normande sauce, which accompanies many fish dishes, is a fish velouté with cream and mushrooms fumet, egg yolk, and butter.
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MUSTARD SAUCE (English recipe)

MUSTARD SAUCE  (English recipe) Melt 2 tablespoons butter in a small saucepan, then blend in 2 tablespoons flour and mix well. Next pour ¼ litre milk, beat, and leave to cook over a brisk heat until the sauce thickens. Lower the heat and
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