Cold sauces

Brown chaud-froid sauce (Erken 1914) for glazing meat on the cold table: brown stock sauce and truffle liquor reduced with aspic, strained, stirred cold.

Cold chaud-froid sauce with spinach green, 1914: white sauce and aspic blended with gelatin, cream and spinach green. Used to coat cold meat and poultry.

Variant from Erken 1914: white chaud-froid sauce colored with tomato purée or paprika and used as a pink glazing sauce on the cold table.

English apple sauce with horseradish (Erken 1914): apple purée with sugar and grated horseradish, no cream, orange juice added and warmed without boiling.

Cold apple sauce with horseradish from Erken (1914): apple purée with sugar and grated horseradish, folded with whipped cream. Served with goose and duck.

Mock mayonnaise from Erken's 1914 cookbook: cold roux of butter, flour and water with egg yolks, mustard, vinegar and oil, finished with whipped cream.

Frozen horseradish sauce of stiffly whipped cream, grated horseradish, vinegar and sugar, frozen in an ice pail or ice cream maker.

Green mayonnaise from Erken 1914: prepared mayonnaise stirred gradually with spinach green coloring; served with cold fish and shellfish.

Green sauce (sauce verte) from Erken (1914), made like mayonnaise: egg yolks, vinegar and oil, then parsley and chives or tarragon. For boiled vegetables.

White chaud-froid sauce (Erken 1914): veal stock roux sauce with cream and chicken aspic, strained and stirred cold. Used to glaze poultry, veal and fish.

Cold béarnaise sauce: a true mayonnaise of 2 egg yolks seasoned with 1 tsp béarnaise essence and 1 tbsp finely chopped parsley, stirred in little by little.

Cold green sauce made by stirring ready-made mayonnaise together with finely chopped tarragon, chervil, parsley, and pickled cucumber.

Mayonnaise for salads from Erken (1914): cooled roux of butter, flour and bouillon with egg yolks and mustard, then vinegar and oil by drops.

Real mayonnaise, Erken's basic recipe (1914): egg yolks stirred thick with salt and mustard, vinegar and oil dripped in, with advice on curdling.

Cold horseradish sauce made from whipped sour cream with grated horseradish, sugar and vinegar; served with cold poached fish, chicken, veal and lamb.

Whipped mayonnaise from Erken 1914: melted aspic, real mayonnaise, tarragon vinegar and horseradish whisked over ice into a frothy sauce for green salads.

Rémoulade sauce I from Erken 1914: egg yolks stirred thick with mustard, anchovy essence and tarragon vinegar, then oil by drops, parsley and capers last.

Rémoulade sauce II from Erken 1914: roux sauce of butter, flour and veal stock, cooled and stirred with mustard, lemon, egg yolks, parsley and capers.

Red mayonnaise from Erken 1914: ready-made mayonnaise stirred gradually with strongly reduced tomato purée and seasoned with paprika to taste.

Stirred butter from Erken 1914: 120 g butter stirred white in a warmed bowl with a knife-tip of salt, served with vegetables and soufflés.

Salad dressing I from Erken (1914): hard-boiled egg yolk rubbed into a raw yolk, stirred with oil, vinegar, mustard and sugar. Poured over lettuce.

Salad dressing II from Erken 1914: egg yolks whisked with sugar, folded into whipped soured cream; vinegar added to sweet cream. For salad.

Simple vinaigrette from Erken 1914: salt, paprika and sugar mixed with 1 tbsp vinegar, then 3 tbsp oil stirred in little by little just before serving.

Tartar butter II from Erken (1914): blanched herbs and onion pounded with butter, sieved, mixed into a white fish-stock sauce. Served chilled with fish.

Vincent sauce from Erken (1914): blanched herbs and spinach pounded with hard-boiled egg yolks and blended into real mayonnaise. For cold meat.

Homemade Worcestershire sauce (Erken 1914): Bordeaux vinegar with walnut ketchup, anchovy essence, soy, cayenne, herbs, garlic and salt, shaken daily.