Peel 6 or 7 shallots ; put them in a saucepan with
a small quantity of vinegar; simmer very gently,
till you have extracted all the essences ; strain it.
Now have 6 yolks of eggs and some rich clear gi’avy —
meat essence, in fact. Place the yolks in a jar, and
the jar in a saucepan of water ; stir the eggs gently
with a wooden spoon ; when they begin to thicken,
add the gravy ; then very gently add the juice of 2
lemons, then the above essence of shallot, pepper, and
salt. Stir all very carefully, simmer a few minutes
longer, and serve.
117. — Nimes Sauce.
Cut some onions in very thin slices, and stew them
very slowly in butter; blend a pinch of flour in a
little stock or gravy ; add f)epper and salt ; cook it
with the onion and butter ; add 3 or 4 yolks of eggs
carefully, and serve with steaks, chops, etc. Must be
as thick as custard,
118. — Garlic Sauce.
Put the crumb of a French roil to soak for a few
minutes in a little milk ; then press all the milk out.
HAUCES.
53
Put the crumb in a mortar with 3 cloves of garlic, 1 or
2 yolks of eggs, 6 Jordan almonds, peeled. Pound all
quite smooth in a mortar, and stir in some oil. The
oil must be poured drop by drop to prevent the sauce
turning. Eat with boiled fish or plain boiled vegetables.
If liked, add a little lemon-juice✪ Garlic Sauce to the sauce.
119. — German Pudding Sauce.
Dissolve IJ ounce of sugar in 2 glasses of white
wme; when quite hot, stir in the well-beaten yolks
of 3 eggs✪ German Pudding Sauce ; whisk it up until quite frothy, and pour
hot over the pudding. Whilst you whisk, keep the
saucepan well to the side of the fire, as if this sauce
boils it will curdle.
119a. — Vegetable and Meat Sauce (Sauce faute de Beurre).
Put into a jar 1 or 2 ounces of fresh butter and
1 or 2 tablespoonsfuls of salad oil. Take 2 or 3 yolks
of eggs, and beat them up with pepper, salt, and a
tablespoonful of vinegar or lemon-juice✪ Vegetable and Meat Sauce (Sauce faute de Beurre). Put the jar
in a stewpan of boiling water, and steam it. When
the oil and butter are well mixed together, pour in
the yolks very gently and stirring all the time, as
you would a custard, and continue until it thickens
properly.
For a change, this sauce is very good with a little
mustard added to it.
64
WHOLESOME COOKERY.
4
120. — Sweet Swiss Sauce.
1 gill of cream, 1 wine-glass of sherry, half a dessert-
spoonful of flour (blended with the sherry). Boil the
cream ; then stir in the flour and sherry, and add 1
dessert-spoonful of castor sugar, three-quarters of a
teaspoonful of grated nutmeg✪ Sweet Swiss Sauce ; boil together a quarter
of an hour.
121. — Brown Butter.
Put some butter in a small fryingpan, and let it
melt until it is a rich brown colour. Be careful that
it does not burn. Pour it over the fish or vegetable it
is intended for; then pour a few drops of vinegar or
lemon-juice into the pan, and pour that also over your
dish of fish or vegetable.
122. — Anchovy Butter.
Beat up some anchovy paste and butter together
until the butter is a pink colour ; keep to use on steaks
or fried fish. A simple and quick anchovy toast
may be made by spreading some on hot buttered
toast.
123. — Horse-radish Butter.
Grated-horse radish ; add salt to taste ; pound up
with butter. Good on broiled steaks.
BAUCES.
65
124. — Maitre d’Hotel Butter.
Knead some very finely chopped parsley in with
some fresh butter ; add pepper, salt, and a little lemon-
juice. If required hot, melt it over the fire, but do
not let it boil.
Page 20 · 5 recipe records 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
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Peel 6 or 7 shallots ; put them in a saucepan with
a small quantity of vinegar; simmer very gently,
till you have extracted all the essences ; strain it.
Now have 6 yolks of eggs and some rich clear gi’avy —
meat essence, in fact. Place the yolks in a jar, and
the jar in a saucepan of water ; stir the eggs gently
with a wooden spoon ; when they begin to thicken,
add the gravy ; then very gently add the juice of 2
lemons, then the above essence of shallot, pepper, and
salt. Stir all very carefully, simmer a few minutes
longer, and serve.
117. — Nimes Sauce.
Cut some onions in very thin slices, and stew them
very slowly in butter; blend a pinch of flour in a
little stock or gravy ; add f)epper and salt ; cook it
with the onion and butter ; add 3 or 4 yolks of eggs
carefully, and serve with steaks, chops, etc. Must be
as thick as custard,
118. — Garlic Sauce.
Put the crumb of a French roil to soak for a few
minutes in a little milk ; then press all the milk out.
HAUCES.
53
Put the crumb in a mortar with 3 cloves of garlic, 1 or
2 yolks of eggs, 6 Jordan almonds, peeled. Pound all
quite smooth in a mortar, and stir in some oil. The
oil must be poured drop by drop to prevent the sauce
turning. Eat with boiled fish or plain boiled vegetables.
If liked, add a little lemon-juice to the sauce.
119. — German Pudding Sauce.
Dissolve IJ ounce of sugar in 2 glasses of white
wme; when quite hot, stir in the well-beaten yolks
of 3 eggs ; whisk it up until quite frothy, and pour
hot over the pudding. Whilst you whisk, keep the
saucepan well to the side of the fire, as if this sauce
boils it will curdle.
119a. — Vegetable and Meat Sauce (Sauce faute de Beurre).
Put into a jar 1 or 2 ounces of fresh butter and
1 or 2 tablespoonsfuls of salad oil. Take 2 or 3 yolks
of eggs, and beat them up with pepper, salt, and a
tablespoonful of vinegar or lemon-juice. Put the jar
in a stewpan of boiling water, and steam it. When
the oil and butter are well mixed together, pour in
the yolks very gently and stirring all the time, as
you would a custard, and continue until it thickens
properly.
For a change, this sauce is very good with a little
mustard added to it.
64
WHOLESOME COOKERY.
4
120. — Sweet Swiss Sauce.
1 gill of cream, 1 wine-glass of sherry, half a dessert-
spoonful of flour (blended with the sherry). Boil the
cream ; then stir in the flour and sherry, and add 1
dessert-spoonful of castor sugar, three-quarters of a
teaspoonful of grated nutmeg ; boil together a quarter
of an hour.
121. — Brown Butter.
Put some butter in a small fryingpan, and let it
melt until it is a rich brown colour. Be careful that
it does not burn. Pour it over the fish or vegetable it
is intended for; then pour a few drops of vinegar or
lemon-juice into the pan, and pour that also over your
dish of fish or vegetable.
122. — Anchovy Butter.
Beat up some anchovy paste and butter together
until the butter is a pink colour ; keep to use on steaks
or fried fish. A simple and quick anchovy toast
may be made by spreading some on hot buttered
toast.
123. — Horse-radish Butter.
Grated-horse radish ; add salt to taste ; pound up
with butter. Good on broiled steaks.
BAUCES.
65
124. — Maitre d’Hotel Butter.
Knead some very finely chopped parsley in with
some fresh butter ; add pepper, salt, and a little lemon-
juice. If required hot, melt it over the fire, but do
not let it boil.