Atelets Satice, Sauce aux Hdtelets, is now a covering for
small bits of meat, or small birds or fish, which are strung
on skewers, so-called hdtelets. The meat thus is in the
position of kebobs or khubabs. The things to be fried
are covered by this preparation, falsely called a sauce, then
breadcrumbed, over the paste, dipped in beaten eggs, and
again breadcrumbed and fried. Such fritures are termed
a la Villeroi or a la Dauphine.
Sup>reme Sauce, Sauce ait Suprtme de Volaille, is veloute
flavoured with mushrooms and consomme of fowls✪ Supreme Sauce, to be
eaten with supreme de volaille, ie., slices of braised breast
of fowl. This is really the highest development of veloute
sauce ; it verges towards bechamel and allemande, but does
not receive any liaison ; however, both these sauces go well
with the supreme.
Horseradish Sauce assorts better with espagnole. If to
be kept as white sauce, do not boil the horseradish long,
and add much cream. Unites well with boiled beef or
braised fillet of beef. The Hindostan housekeeper, or his
ramasamy, will do well to remember that, although horse-
radish grows well at Ootacamund and at Bangalore, yet the
root of the moriuga, or ‘ drumstick-tree,’ provides a good
substitute for horseradish.
Morhuja-root Sauce (for use in East India).— Treat the
moringa-root like horseradish.
Gold Sauce of Moringa-root is the analogue of cold horse-
radish sauce. Mingle with an ordinary mayonnaise or tartar
sauce iced.
Cardinal Sauce is velout6 somewhat promiscuously
flavoured, and coloured red, whence the name.
250
THE SPIRIT OF COOKERY
Crayfish Sauce is veloutd with fumet of crayfish and cray-
fish tails. To flavour this sauce well, the carapaces of the
crayfish should be extracted, as for bisque. Colour with
alkanet-rooi.
Lobster Sauce is velout6 coloured with Armenian hole, or
lobster coral.
Gascony Sauce is velout6, with capers, truffles, and a
leason of yolk.*
Sauces derived from Bdchamel Sauce.
For the compounding of these sauces either the true
bechamel, i.e. , veloute mixed with an equal volume of cream,
or the direct bechamel, in which butter is substituted for
cream, can be employed.
White Bavigote, veloute flavoured with spiced vinegar and
Harvey sauce, is made in three modifications, of which the
second one is by Urbain Dubois, the cosmopolitan chef, and
* Notes on, and Literary Refer edicts to. Finished Brown and White Sauces.
— How many brown sauces are mixed with wine can be seen from F., 28 et
seq. ; D.D., 989 et seq. For Sauce Bordelaise, F. prescribes red, Gouffe
white, Bordeaux wine. As a general rule, wine should be avoided in
savouries, as its flavour is heterogeneous to them. Poivrade, according to
Gouffe, 98, is to be coloured a sham-brown by caramel. Matelote is treated
by D.D., 989 ; F., 31 ; Gouffe, 429 ; the latter omits fish court bouillon.
De Varenne writes matelotte. Voce Brown Regency Sauce, cf. F., 49 ;
Gouff^, 434. The equivocal use of the names of dishes is demonstrated by
the sauces passing under the name of Regency, a word started by Careme
when he was for the first time one of the chefs of George IV. Gouffe’s
Sauce iL V Essence de Volaille, dite Rigence, differs entirely from that of
F., in this, that its fumet is not made of eel, not even of fish, but of fowl,
and is therefore much less characteristic ; the wine to be added is not red,
but white Bordeaux, as in the case of the Sauce Bordelaise, only the es-
pagnole r
Page 163 · 1 recipe record on this page
Presented as published in 1895. 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
Atelets Sauce, Sauce aux Hâtelets, is now a covering for small bits of meat, or small birds or fish, which are strung on skewers, so-called hâtelets. The meat thus is in the position of kebobs or khubabs. The things to be fried are covered by this preparation, falsely called a sauce, then breadcrumbed, over the paste, dipped in beaten eggs, and again breadcrumbed and fried. Such fritures are termed a la Villeroi or a la Dauphine.
Suprême Sauce, Sauce au Suprême de Volaille, is velouté flavoured with mushrooms and consomme of fowls, to be eaten with supreme de volaille, ie., slices of braised breast of fowl. This is really the highest development of veloute sauce ; it verges towards bechamel and allemande, but does not receive any liaison ; however, both these sauces go well with the supreme.
Horseradish Sauce assorts better with espagnole. If to be kept as white sauce, do not boil the horseradish long, and add much cream. Unites well with boiled beef or braised fillet of beef. The Hindostan housekeeper, or his ramasamy, will do well to remember that, although horseradish grows well at Ootacamund and at Bangalore, yet the root of the moriuga, or ‘ drumstick-tree,’ provides a good substitute for horseradish.
Morhuja-root Sauce (for use in East India).— Treat the moringa-root like horseradish.
Gold Sauce of Moringa-root is the analogue of cold horseradish sauce. Mingle with an ordinary mayonnaise or tartar sauce iced.
Cardinal Sauce is velouté somewhat promiscuously flavoured, and coloured red, whence the name.
Crayfish Sauce is velouté with fumet of crayfish and crayfish tails. To flavour this sauce well, the carapaces of the crayfish should be extracted, as for bisque. Colour with alkanet-root.
Lobster Sauce is velouté coloured with Armenian bole, or lobster coral.
Gascony Sauce is velout6, with capers, truffles, and a leason of yolk.*
Sauces derived from Béchamel Sauce.
For the compounding of these sauces either the true béchamel, i.e., velouté mixed with an equal volume of cream, or the direct bechamel, in which butter is substituted for cream, can be employed.
White Bavigote, velouté flavoured with spiced vinegar and Harvey sauce, is made in three modifications, of which the second one is by Urbain Dubois, the cosmopolitan chef, and
* Notes on, and Literary References to. Finished Brown and White Sauces. — How many brown sauces are mixed with wine can be seen from F., 28 et seq. ; D.D., 989 et seq. For Sauce Bordelaise, F. prescribes red, Gouffe white, Bordeaux wine. As a general rule, wine should be avoided in savouries, as its flavour is heterogeneous to them. Poivrade, according to Gouffe, 98, is to be coloured a sham-brown by caramel. Matelote is treated by D.D., 989 ; F., 31 ; Gouffe, 429 ; the latter omits fish court bouillon. De Varenne writes matelotte. Voce Brown Regency Sauce, cf. F., 49 ; Gouffe, 434. The equivocal use of the names of dishes is demonstrated by the sauces passing under the name of Regency, a word started by Careme when he was for the first time one of the chefs of George IV. Gouffe’s Sauce iL V Essence de Volaille, dite Rigence, differs entirely from that of F., in this, that its fumet is not made of eel, not even of fish, but of fowl, and is therefore much less characteristic ; the wine to be added is not red, but white Bordeaux, as in the case of the Sauce Bordelaise, only the espagnole r
Records on this page
Supreme Sauce