Cookery for every household

Put the vinegar into a small saucepan with the shallot finely chopped and the stalks of the tarragon roughly chopped. Boil until reduced to about half the quantity, strain and return to the saucepan. Put the butter into another saucepan and let it melt without boiling. Then add the yolks of eggs and a few drops of the butter to the vinegar, and mix quickly with a wire whisk. Draw the pan to the side of the fire and add the rest of the butter by degrees, mixing all the time with the whisk and using the same care as when making mayonnaise. In fact this sauce is sometimes called “ hot mayonnaise,” and it should resemble it very much in appearance and thickness. When all the butter is incorporated, add the lemon juice, cayenne, and salt. This sauce is very good served with broiled or fried fish. It must be made only a short time before serving. 709. Sauce Bechamel See Recipe 672. 711. Sauce Bordelaise \ pt. brown sauce. 1 glass Bordeaux. 1 shallot. 1 bay-leaf. 1 clove of garlic. I oz. beef marrow. 1 tea-sp. chopped parsley 1 tea-sp. anchovy essence. A squeeze of lemon juice. Chop the shallot and garlic, put them into a small saucepan with the wine and bay-leaf, and simmer over the fire until reduced to half the quantity. Add the brown sauce (Recipe 670), and simmer again for a quarter of an hour, carefully removing any scum that rises. Then strain or tammycloth the sauce, and return it to the saucepan. Cut the marrow into small round pieces, throw it into boiling salted water, cook 5 minutes ; then strain and add it to the sauce with the chopped parsley, anchovy essence, lemon juice, and more seasoning if necessary. 712. Sauce Cardinal I pt. white fish sauce. I 1 or 2 table-sps. cream. Lobster butter, | A squeeze of lemon juice. Put the fish sauce (see Recipe 674) into a saucepan and bring it to the boil. Add to it enough lobster butter (see Recipe 769) to make it a pretty pink colour, and a little cream, and boil for 2 or 3 minutes. Squeeze in the lemon juice last, and strain or tammy before using. Note. — The cream may be omitted if considered too rich. 713. Sauce Chaudfroid (Blanche), 1 1 oz. butter. About 2 oz. flour. i pt. white jelly stock. 2 yolks of eggs. 2 or 3 table-sps. cream. Seasoning. Melt the butter in a saucepan, stir in the flour and cook these two together for a few minutes. Add the stock, stir until boiling, and then simmer slowly for i hour, carefully removing all grease that rises to the top, otherwise the sauce will be dull and cloudy looking. Put the yolks of eggs and cream into another saucepan, and mix them together with a small whisk. Pour the sauce gradually on to them and stir quickly over a good’ fire, bring the sauce to the boil, remove it at once from the fire and strain it through a tammycloth. Then allow the sauce to cool, stirring it occasionally in order to prevent a skin from forming. Note. — This sauce is used for coating joints or pieces of meat used for cold entrees, and care must be taken to get it of the right consistency. If made too thin the meat will show through, and if too thick it will have a lumpy appearance. 714. Sauce Chaudfroid (Blanche), 2 I pt. bechamel or veloute sauce. Recipes 672-3. A little cream. 2 or 3 table-sps. liquid aspic.