107. — Gherkin Sauce.
Fry some finely chopped herbs in 1 ounce of
butter ; add stock ; thicken with flour, stew till thick ;
add some finely chopped gherkins, pepper, and salt✪ Gherkin Sauce;
stew again for a few minutes, and serve.
108. — Sauce “ Melangee.”
Chop an equal quantity of onion and mushrooms,
also some parsley. Fry this in 1 ounce of butter; add
some flour to thicken, then pepper, salt, and vinegar
to taste. Stew for about a quarter of an hour or more.
109. — Sauce “aux Militaires.”
Place in a saucepan 1 slice of ham, 2 tablespoonfuls
of strong stock, 1 glass of white wine, half a head of
celery cut in small pieces, some tarragon (garlic ?),
chervil, thyme, bay leaf, parsley, shallot, and half a
lemon in slices. P lace the saucepan by the side of the
E
50
WHOLESOME COOKERY.
fire, and stew gently till reduced to half the original
quantity. Strain, and serve over roasts.
Simpler Method. — 1 glass of red wine, 1 glass of
stock, 1 pounded anchovy, some chopped shallot.
Stew gently for some time ; strain it ; add some gravy
from imder the roast, the juice of half a lemon, and
serve.
110. — Sauce “ Chateaubriand.”
Dissolve some glaze (glace de viande) in light white
wine; add a thickening of flour and butter; flavour
with pepper and salt ; stew for some time. Beat up a
little butter, chopped parsley, chopped chervil, nutmeg,
and lemon-juice ; stir it into the sauce, and .serve.
111. — Gothic Sauce.
Pound up 7 yolks of hard-boiled eggs ; stir gradually
in, while you are pounding, 5 or 6 tablespoonfuls of oil.
Add some cayenne pepper or a couple of pounded
chilies, salt, and a pinch of saffron ; then stm in 3 table-
spoonfuls of vinegar. Pass through a hair sieve and
serve.
112. — Soubise Sauce or Puree.
Put some onions to soak for 10 minutes in boiling
water’. Peel them; cut them in halves or quarters.
Put them into a small saucepan, with a lump of fresh
butter ; simmer very slowly together until the onions
are quite cooked ; add salt to taste ; thicken with flour
SAUCES.
B1
or flour and flue iDread-cruinbs, and add cream or
milk. Pass through a sieve, and serve with anything
liked. Must be quite thick and smooth (some people
like a pinch of sugar added).
113. — Celery Sauce.
•
Boil the celery in a little salt and water ; pass it
through a sieve. Put some butter in a saucepan, then
the celery, a little flour and fine bread-crumbs, and
cream or gravy; simmer together, and serve.
114. — Sauce “ au Viii de Madere ” (Madeira Sauce).
Boil a small piece of glaze (glace de viande) in
some Madeira wine, with pepper ; make a thickening
of flour and butter ; stir it into the sauce, and simmer
10 minutes. Skim, strain, and serve.
115. — Fine Herb Sauce.
Boil in some salted water some spinach, sorrel,
chervil, a leek, and a little mint, and then chop them
up very fine. Now place in a saucepan a small piece
of fat bacon ; when it is melted, add a thin slice of
ham, an onion, a shallot ; stir it over the fire, then add
2 or 3 pounded anchovies, a little chopped parsley,
an ounce or two of butter, and the cooked herbs. Now
add some bread-crumbs soaked in milk, 1 or 2 table-
•E2
WHOLESOME COOKERY.
spoonfuls of oil, a little stock or water. Stew from
10 to 20 minutes, strain, and serve.
116. — Sauce “ Bearnaise.”
Page 19 · 1 recipe record on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
107. — Gherkin Sauce.
Fry some finely chopped herbs in 1 ounce of butter ; add stock ; thicken with flour, stew till thick ; add some finely chopped gherkins, pepper, and salt; stew again for a few minutes, and serve.
108. — Sauce “ Melangee.”
Chop an equal quantity of onion and mushrooms, also some parsley. Fry this in 1 ounce of butter; add some flour to thicken, then pepper, salt, and vinegar to taste. Stew for about a quarter of an hour or more.
109. — Sauce “aux Militaires.”
Place in a saucepan 1 slice of ham, 2 tablespoonfuls of strong stock, 1 glass of white wine, half a head of celery cut in small pieces, some tarragon, chervil, chervil, thyme, bay leaf, parsley, shallot, and half a lemon in slices. P lace the saucepan by the side of the
E
fire, and stew gently till reduced to half the original quantity. Strain, and serve over roasts.
Simpler Method. — 1 glass of red wine, 1 glass of stock, 1 pounded anchovy, some chopped shallot. Stew gently for some time ; strain it ; add some gravy from imder the roast, the juice of half a lemon, and serve.
110. — Sauce “ Chateaubriand.”
Dissolve some glaze (glace de viande) in light white wine; add a thickening of flour and butter; flavour with pepper and salt ; stew for some time. Beat up a little butter, chopped parsley, chopped chervil, nutmeg, and lemon-juice ; stir it into the sauce, and .serve.
111. — Gothic Sauce.
Pound up 7 yolks of hard-boiled eggs ; stir gradually in, while you are pounding, 5 or 6 tablespoonfuls of oil. Add some cayenne pepper or a couple of pounded chilies, salt, and a pinch of saffron ; then stm in 3 tablespoonfuls of vinegar. Pass through a hair sieve and serve.
112. — Soubise Sauce or Puree.
Put some onions to soak for 10 minutes in boiling water’. Peel them; cut them in halves or quarters. Put them into a small saucepan, with a lump of fresh butter ; simmer very slowly together until the onions are quite cooked ; add salt to taste ; thicken with flour
B1
or flour and flue iDread-cruinbs, and add cream or milk. Pass through a sieve, and serve with anything liked. Must be quite thick and smooth (some people like a pinch of sugar added).
113. — Celery Sauce.
•
Boil the celery in a little salt and water ; pass it through a sieve. Put some butter in a saucepan, then the celery, a little flour and fine bread-crumbs, and cream or gravy; simmer together, and serve.
114. — Sauce “ au Viii de Madere ” (Madeira Sauce).
Boil a small piece of glaze (glace de viande) in some Madeira wine, with pepper ; make a thickening of flour and butter ; stir it into the sauce, and simmer 10 minutes. Skim, strain, and serve.
115. — Fine Herb Sauce.
Boil in some salted water some spinach, sorrel, chervil, a leek, and a little mint, and then chop them up very fine. Now place in a saucepan a small piece of fat bacon ; when it is melted, add a thin slice of ham, an onion, a shallot ; stir it over the fire, then add 2 or 3 pounded anchovies, a little chopped parsley, an ounce or two of butter, and the cooked herbs. Now add some bread-crumbs soaked in milk, 1 or 2 table-
•E2
spoonfuls of oil, a little stock or water. Stew from 10 to 20 minutes, strain, and serve.
116. — Sauce “ Bearnaise.”
Records on this page
Gherkin Sauce