"Celery sauce." A sauce of celery hearts cooked in consommé blanc containing an onion stuck with cloves, puréed, rubbed through a sieve and mixed with cream sauce finished with a little of the stock.
"Chambertin sauce." A sauce of mushrooms, fish stock and Chambertin wine, strained and finished with butter.
"Chambord sauce." Demi-glace sauce with added red wine reduction and fish stock made from salmon trimmings, finished with anchovy butter.
A sauce made with white wine and vinegar for piquancy, flavoured with shallots, mustard and gherkins (US: dill pickles). It is served with charcuterie and is similar to sauce Robert.
"Hunter's sauce." Sauce chasseur is good with grilled meats. It is thought that sauce chasseur was invented by Duke Philippe De Mornay (1549-1623), Governor of Saumur, Lord of the Plessis Marly in the 1600s. He was a writer on protestant affairs and known as the protestant pope. It is said that he also invented sauce mornay, sauce lyonnaise and sauce porto. Chasseur Style was designed to conceal the condition of badly shot game or tough old birds. It was also convenient as something that would srew away all day in wine while the business of hunting was being carried out. The birds were always cut up to remove lead shot or torn parts and often cooked all day on the back of the range if they were old or tough. Vegetables found by the huntsman, such as mushrooms, might be added.
