Fennel and Tomato Sauce with Saffron
Simmered fennel is puréed with raw tomato and a warm saffron-thread infusion. A little paprika and chopped parsley season the sauce, with the remaining water stirred in only if a looser texture is wanted.
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Filippini Cranberry Sauce
Whole red cranberries cooked and mashed with sugar, then cooled for separate service.
Filippini Curry Sauce
A strained curry sauce made with vegetables, ham, cream and egg yolk.
Filippini Devilled Tomato Sauce
Shallot, tomato and mustard sauce simmered with cayenne and Worcestershire, finished with butter.
Filippini Mayonnaise Sauce
A smooth olive-oil mayonnaise with lemon, mustard and a touch of cayenne.
Filippini Quart Salad Dressing
A strained curry, mustard, herb, shallot and lemon dressing mixed with oil and vinegar.
Filippini Tomato Sauce
A long-simmered tomato, ham and aromatic sauce, strained smooth for use in other recipes.
Fleurette Sauce
A light butter-milk fish-stock sauce finished with parsley, chives and lemon.
Fresh Strawberry Sauce
Sieved fresh strawberry sauce boiled with sugar, kirsch and water.
Genoese Pine Nut and Anchovy Sauce
A smooth sieved sauce of pine nuts, capers, anchovy, firm egg yolk and herbs, with vinegar-soaked bread and olive oil.
Glace à l’Orange
Orange-rind and juice infusion stirred into icing sugar as a warm glaze.
Golden Fish-Broth Sauce
A gently thickened fish-broth sauce finished with olive oil, pasteurized egg yolk and lemon, served cold or warm.
Gooseberry Sauce
Fresh gooseberries in a warm milk sauce with lemon, butter and parsley.
Green Butter
A strained shallot, garlic, parsley and watercress compound butter.
Green Pepper and Tomato Sauce
Long strips of peeled green pepper gently cooked with garlic, olive oil, butter and tomato sauce.
Green Ravigote Sauce
A finely chopped herb, caper and anchovy sauce enriched with pasteurized egg yolk, olive oil and vinegar.
Green Sauce
A green mayonnaise blended with spinach, shallot, parsley, chervil and tarragon.
Groseille-Maraschino Sauce
Warm currant-jelly sauce with maraschino liqueur.
Hard Sauce
A cold sweet butter sauce with fine sugar, mace and vanilla.
Hard-Boiled Yolk and Anchovy Sauce
A smooth sauce of sieved hard-boiled egg yolk and anchovy, loosened with olive oil and lemon for grilled fish.
Hollandaise Sauce
Strained white-pepper and herb Hollandaise emulsified with hot butter.
Hollandaise Sauce
A freshly whisked sauce of pasteurized egg yolks, gently melted butter and lemon, served immediately.
Hollandaise-Bien Sauce
A warm yolk, clarified-butter and cream sauce with a lemon-herb vinegar reduction.
Hot Ravigote Sauce
Warm herb and gherkin sauce thickened with three yolks.