High-class cookery recipes

Reduce the gravy to half its original quantity, add the brown sauce and sherry, boil up, skim, and strain. Season to taste with pepper and salt. If meat glaze is used in place of gravy, warm up in the bain-marie, add sauce and wine, stir over the fire until it boils, then strain, season and serve, Financiere Sauce. Ingredients, Quarter of a pint of Sherry. One ounce of Butter. One ounce of Glaze. One tablespoonful of chopped Mushrooms or Truffles. Half a pint of Brown Sauce. Put the sherry, butter, glaze, and chopped mushrooms or truffles into a stewpan, and cook for five minutes. Then add the brown sauce ; boil till it coats the spoon. Strain, and it is ready to serve. Financiere Ragout. Sliced Truffles. Scollops of Foie Gras. Cockscombs. Mushrooms, and Quenelles. German Sauce, Ingredients, Two Eggs. One wineglassful of Sherry. One dessertspoonful of Castor Sugar. Put the yolks of eggs into a stewpan with the sherry and sugar. Whisk this over the fire until it comes to a thick froth, taking care that it does not curdle. Sauce Hollandaise. Ingredients. Half a pint of melted Butter. Yolks of five Eggs. Two teaspoonfuls of Lemon-juice, Salt and Cayenne. Put the butter and yolks of eggs into a stewpan ; stand it in a saucepan of hot water, and whisk it well over the fire till it thickens ; it must not boil, or it will curdle and be spoilt. Season to taste with salt and cayenne, and at the last stir in the lemon-juice. Horse-radish Sauce. Ingredients. One gill of whipped Cream. Two ounces of grated Horse-radish. Salt, Pepper, mixed Mustard. One tablespoonful of White Vinegar. Mix together and serve. Sauce Italienne. Ingredients. Two Shalots. Six Mushrooms. One ounce of Butter. A sprig of Thyme. Bayleaf. Sauces. Oue gill of Sherry. One ounce of Flour. Half a pint of Second Stock. Chop the shalots and mushrooms and fry them in the butter with the flour, thyme, and bayleaf, till a good brown ; then add the sherry, let it boil till reduced to half the quantity. Add the stock, and boil for ten minutes. Strain it, and it is ready for use. Lobster Sauce. Ingredients. One Lobster. Two ounces of Butter. One ounce of Flour. Half a pint of Water. One tablespoonful of Cream. Half a teaspoonful of Lemon-juice. Salt and Cayenne. Remove the flesh from the tail and claws and cut it up into dice. Take the coral, wash and dry it, pound it with one ounce of butter and rub it through a hair-sieve. Put into a stewpan one ounce of butter and the flour. Mix these over the fire and add half a pint of water, stir well, and boil the sauce a few minutes. Then add the coral, butter, the pieces of lobster, the seasoning, and the cream. Mix and warm thoroughly, and the sauce is ready. Mayonnaise Sauce. Ingredients. Two Eggs. Salt and Pepper. One teaspoonful of Vinegar. One teaspoonful of Tarragon Vinegar. Half a teaspoonful of made Mustard. One gill of Salad Oil. Put the yolks of eggs into a basin, with a saltspoonful of salt and half a saltspoonful of pepper ; break the yolks with a wooden spoon, and pour in, one drop at a time, the gill of oil, whisking it well the whole time. At the last, stir in the vinegar and the mustard. The sauce, when properly made, must be as smooth and as thick as double cream. Oyster Sauce. Ingredients.