High-class cookery recipes

Half a pint of Espagnole Sauce, One gill of Port Wine. One teaspoonful of Red Currant Jelly. One tablespoonful of Lemon-juice. A pinch, of Sugar, Cayenne, and Salt, Two ounces of Sultanas, blanched. Boil these all well together, add the sultanas and serve. Sauce a la Cardinal. For Fillets of Sole or Whiting. Ingredients, Coral from a Lobster. One ounce of Butter, One ounce of Flour. Half pint of Fish Stock. A teaspoonful of Lemon-juice. Half gill of Cream. Cayenne and Salt. Pound the coral in a mortar with the butter and pass it through a hair-sieve, put the stock into a stewpan, mix the flour into a smooth cream with a little of the stock, add this to the rest with the coral butter, stir till it boils and thickens ; then add the lemon-juice, cream, cayenne, and salt, to taste, Sauce Chaudfroid Blanche- (White Chaudfroid Sauce.) Ingredients. Half a pint of Veloute or Supreme Sauce. One gill of Cream. One gill of Aspic Jelly. Four sheets of French Gelatine. One teaspoonful of Chilli Vinegar ; Or, a dessertspoonful of Lemon Juice. Warm up the Supreme Sauce and the aspic separately, then mix both together, soak the gelatine leaves, squeeze them dry and add to the sauce, add the vinegar or lemon-juice, boil up, allow this to simmer for a few seconds, pass through a tammy cloth or fine strainer, add the cream and use as directed. SAUOES. Sauce Chaudfroid Blonde. (Brown Chaudfroid Sauce.) Ingredients, One pint of rich Espagnole Sauce. Half a gill of Sherry. Six Sheets of French Gelatine. One gill of Aspic Jelly. Two tablespoonfuls of Cream. Warm up the Espagnole Sauce, add the sherry, soak the gelatine, squeeze out the moisture, add it to the sauce with the melted aspic jelly, let it boil for a few minutes, skim well, and pass through a tammy cloth ; let it cool a little and add the cream, season if necessary, and use as directed. Sauce Chaudfroid Verte. (Green Chaudfroid Sauce.) Ingredients, Half a pint of rich Bechamel Sauce. One gill of Aspic Jelly. Half a gill of Puree of Green Peas. A teaspoonful of Lemon Juice. Five to six sheets of French Gelatine. Half a gill of Cream. Two to three drops of Spinach Greening. One dessertspoonful of liquid Meat Glaze. Proceed as for Sauce Chaudfroid Blanche. See that the puree of peas is well reduced before it is added to the sauce. The addition of spinach greening may be omitted if the sauce is sufficiently tinted with the peas. Add the meat glaze last of all Celery Sauce. Ingredients. Four heads of Celery. Four ounces of Butter. Two ounces of Flour, Onepint of Milk. One gill of Cream. A little Nutmeg, Pepper, and Salt. Clean the celery very thoroughly, and slice it up very thinly, put it into a stewpan with the butter, nutmeg, pepper, and salt. Let it stew slowly until the celery is dissolved : it will take some time, and it must not brown. When it has dissolved, stir in the flour, mix it well, then stir in the milk and boil it for twenty minutes. Rub it through a hair-sieve, warm it up again, stir in the cream, and serve. Sauce Demi-glace. (Half-glaze Sauce.) Ingredients, Half pint Gravy from Roast Meat ; Or, a gin of Liquid Meat Glaze. Half gill Brown Sauce or Espagnole Sauce. One glass Sherry.