High-class cookery recipes

One dozen Oysters. Half an ounce of Butter. Half an ounce of Flour. One tablespoonful of Cream. Lemon-juice, Salt, and Cayenne. Put the oysters into a stewpan with their liquor, and bring them to the boil. Strain the liquor into a basin. Remove the beards and the hard parts of the oysters, and cut the soft parts into two pieces. Melt the butter in a stewpan, add the flour, then the oyster liquor, and boil the sauce five minutes. Add the cream, salt, cayenne, lemon-juice, and pieces of oysters. Sauce Piquante. Ingredients. One Shalot. Half a Carrot. Three Mushrooms. One sprig of Thyme. One Bayleaf. One ounce of Butter. One tablespoonful of Harvey Sauce. Half an ounce of Flour. Half a pint of Brown Stock. Two tablespoon fuls of Vinegar. Salt and Cayenne. Clean and cut up the vegetables very fine, reduce them in the vinegar and fry them brown in the butter and flour in a stewpan ; then stir in the stock, also the thyme, bayleaf, and Harvey sauce, let it simmer for twenty minutes ; then add the salt and cayenne, strain through a tammy, and it is ready for use. Sauce Suedoise. Cold Fish Sauce for Trout or Salmon. Ingredients. One gill of White Sauce. One gill of Mayonnaise Sauce. One gill of thick Cream. Two spoonfuls of grated Horse-radish. Some chopped Indian Pickle, Pepper, Salt and Cayenne. Mix these ingredients and freeze. Poivrade Sauce. Ingredients, One head of Celery. Two Carrots. Two Onions. One Shalot. One Clove of Garlic. One Turnip. Two Leeks. Three Tomatoes. Twenty-four whole Peppercorns. Six Cloves. A blade of Mace. Bouquet Garni (Thyme, Bayleaf, Parsley, and Marjoram). Quarter of a pound of lean Ham. Three ounces of Flour. Three pints of Stock. Half a pint of Vinegar. Pepper and Salt. Shred and wash the vegetables clean ; put them in a stewpan with the ham and butter ; fry them, but not very brown ; add the vinegar, and let it boil till quite reduced ; then stir in the flour, also add the stock. Stir well, and simmer gently one hour ; pass through a tammy, and it is ready for use. Sauce Reforme. Ingredients. Half pint of Poivrade Sauce. One tablespoonful of Red Currant Jelly. One glass of Port Wine. Cayenne Pepper. When the Poivrade sauce is boiling stir in the red currant jelly, the port wine, and a little cayenne. Let it boil about ten minutes, strain, and it is ready for use. Soubise Sauce. Ingredients, Six large Onions. Half a pint of Milk. Half a pint of White Sauce. One gill of Cream. Pepper, Salt, and Castor Sugar. Peel and slice the onions, boil them in the milk till quite tender, then press out all the milk and rub them through a hair-sieve ; put them into a stewpan with the white sauce and reduce it to half the quantity, stir in the cream, pepper, salt, and a little castor sugar. This sauce is now ready for use. Sauce Verte- CoLD Green Sauce fok Fish. Take some tarragon, chervil, parsley, and a little shalot. Blanch and pound in a mortar with a little butter, and pass it through a hair-sieve ; add a little white sauce made with fish stock, season with pepper, salt and cayenne, then freeze. Tartars Sauce. Ingredients, Two yolks of Eggs. Salt and Pepper. One gill of Salad Oil. One tablespoonful of French Vinegar. One teaspoonful of Tarragon Vinegar.