A second Dudley book of cookery and other recipes

PUT one quart of half-glaze into a saute pan with the fifth of a pint of truffle essence. Place the pan on an open fire and reduce its contents, whilst making this sauce, absorb one and a half pints of jelly, adding it to the sauce in small quantities at a time. The sauce should be reduced to about one-third, but to be certain, its consistency should be tested by allowing it to cool a little. After the reduction, taste it carefully and rectify the seasoning, if necessary. Mix a little Madeira or port wine with the sauce when it is away from the fire, and strain through a fine hair sieve. Stir the sauce occasionally whilst it is cooking until it is sufficiently liquid, but at the same time it must have sufficient consistency to coat solids evenly with a thin coating of sauce. MORNAY SAUCE FOR CHICKENS BOIL one pint of Bechamel sauce with one quarter of a pint of light white stock. Reduce by a good quarter and add two ounces of Gruyere Q cheese and two ounces of grated Parmesan cheese. Place the sauce on the fire again for a few minutes, and ensure the melting of the cheese by stirring with a small whisk. Finish the sauce away from the fire with two ounces of butter added by degrees. When Mornay sauce is required to be served with fish, instead of using the light stock, one quarter of a pint of fish liquor should be substituted. CARDINAL SAUCE ONE pint of Veloute or Bechamel sauce, one ounce of butter, the juice of half a lemon, half an ounce of lobster coral, or an ounce of lobster butter, one dessertspoonful of meat glaze, half a gill of mushroom liquor, salt, pepper and nutmeg. Reduce the sauce with the mushroom liquor ; season with salt, pepper and nutmeg ; add the lemon juice and whisk in the butter and lobster coral (or lobster butter), the coral finely chopped ; strain or tammy ; return to the stewpan and add the meat glaze. Stir until smooth and stand the pan in boiling water (bain-marie) to keep hot until required. SAUCE SOUBISE STEW in butter two pounds of finely minced onions, scalded for three minutes and well drained. This stewing of the onions in butter increases their flavour. Then add one pint of thickened Bechamel sauce ; season with salt and a teaspoonful of powdered sugar. Cook gently for half an hour ; rub through a tammy and complete the sauce with one tablespoonful of cream and two ounces of butter. r$ SOUBISE SAUCE MIXED WITH TOMATO T> REPARE a soubise in accordance with the -*- above recipe and add to it one-third of its volume of very red tomato puree. VELOUTE sauce |NE ounce of flour, one and a half ounces of butter, one pint of veal stock, half a gill of mushroom liquor, half a gill of cream, six peppercorns, salt, nutmeg, lemon juice and a bouquet garni (a bouquet garni consists of a few branches of well-washed parsley, a sprig of thyme, sprig of marjoram, a bay leaf, a sprig of basil, a celery leaf, a small piece of cinnamon stick, a clove of garlic, a small blade of mace and a long pepper pod).