Recipes for high-class cookery

Put the shallots, gherkins, capers, bay leaf, and thyme into a saucepan with the vinegar, and boil till reduced to half the quantity. Add the Espagnole sauce, and simmer for twenty minutes. Tammy and reheat. REFORiME SAUCE. I pint Espagnole sauce. 1 dessertspoonful red currant J gill port. jelly- Cayenne and salt. Put all the ingredients into a pan, and simmer slowly for half an hour. Tammy and reheat. [ 17« ] SOUBISE SAUCE. ^ pint thick Bechamel sauce. Salt and pepper, 1 gill Spanish onion puree, A pinch of sugar. Cream. Cook the onions in milk till tender ; drain well, and rub them through a hair sieve. Make the sauce with the milk in which the onions were stewed ; mix all together, and add the cream and seasonings. SUPREME SAUCE. ^ pint veloute sauce, 2 yolks of eggs. ^ oz. butter. Lemon juice. 1 tablespoonful cream Heat the veloute sauce ; add the yolks and thicken them without boiling. Whisk in the butter in small pieces, and add the lemon juice and cream. [ 17fl ] TOMATO SAUCE. I oz. butter, 1 oz. bacon. 1 onion. ^ oz. rice-flour. ^ pint tomato liquor or ligbt-coloured stock. Pepper and salt. A small piece of carrot. 4 tomatoes. Cut the bacon in small pieces ; put it in a pan with the butter and fry slightly. Add the onion and carrot sliced and the tomatoes, and let them all boil together for four or five minutes till well reduced. Stir in the riceflour and add the stock. Season, and simmer slowly for forty to forty-five minutes. Tammy or rub through a hair sieve and reheat. Put the tomatoes, seasonings, tomato liquor, white and shell of egg into a saucepan ; whisk till almost boiling ; boil well up and allow to CLEAR TOMATO. 3 tomatoes. 2 gills tomato liquor. ^ onion. i teaspoonful peppercorns. A blade of mace. 1 white and shell of egg. 1 teaspoonful arrowroot ^ gill sherrf. Colouring. Cayenne and salt [ 177 ] settle. Strain through a piece of muslin, and thicken with the arrowroot broken with the sherry. Colour and season if necessary. HOT TARTARE SAUCE. ^ pint Bechamel sauce. 1 or 2 yolks of eggs. Lemon juice. 1 teaspoonful chopped parsley. Cayenne and salt. 1 teaspoonful chopped gherkin. 1 teaspoonful chopped capers, Have the Bdchamel sauce hot ; add the yolks, and stir till cooked without boiling. Stir in the gherkins, capers, and parsley, and add enough lemon juice to make the sauce piquant. VELOUTE SAUCE. 1 oz. butter. I oz. flour. ^ pint white stock. 6 peppercorns. A few parsley stalks. 4 chopped button mushrooms. Lemon juice, pepper and salt, i gill cream. Fry the peppercorns, parsley stalks, and mushrooms in the butter without browning, stir in the flour, and add the stock. Simmer one hour, tammy, and add the other ingredients. L 178 ] BRANDY SAUCE. 1 oz. butter. ^ gill brandy ^ oz. flour ^ oz. sugar, gill water. Make a sauce with the butter, flour, and water. When cooked, add the sugar and brandy, and serve. CUSTARD SAUCE. 1 or 2 yolks. i 1 teaspoonful castor sugar. 1 gill milk. I Vanilla essence. Beat the yolk and sugar together and pour over the heated milk. Strain back into the pan and stir till the custard thickens. Do not let it boil. Flavour to taste and use. GERMAN SAUCE. 2 yolks. I i gill sherry. 1 dessertspoonful sugar. Whisk all together over a gentle heat till cooked and frothy throughout, but do not let it boil. Serve immediately. [ 179 ] BRANDY BUTTER.