A second Dudley book of cookery and other recipes

Peel the shallots and chop them finely ; place them in the corner of a clean cloth and hold them tightly wrapped up under cold water ; squeeze out the water and put them into a small stewpan with the oil ; stir over the fire for a few minutes, to blend, but not to colour. Add the wine, the mushrooms finely chopped, the herbs and the stock. Let it reduce well and add the Espagnol. Boil for ten minutes ; take out the herbs ; free it from oil and keep hot in the bain-marie until required. FISH SAUCE TWO anchovies, four spoonfuls of white wine, six spoonfuls of gravy, three spoonfuls of vinegar, a little whole pepper, some shredded horse-radish, and a little parsley and thyme. Boil all this together, strain and thicken with flour and butter. GOOD FISH SAUCE DRAW gravy from good lean beef. Take two or three anchovies, some eschalots, horseradish and a little water, and when pretty-well boiled, strain and add to the drawn gravy. Thicken all this with water, and add a little white wine and a spoonful of sweet cream. % SUPREME SAUCE PUT one and a half pints of very clear poultry stock and a quarter of a pint of mushroom cooking liquor into a saute pan. Reduce to twothirds ; add one pint of poultry veloute ; reduce on an open fire, stirring with the spatula the while and work in half a pint of good cream, added little by little. When the sauce has reached the desired consistency, strain it through a sieve and add another quarter of a pint of cream and two ounces of best butter. Stir from time to time and keep the pan well covered. IVORY SAUCE TAKE the necessary quantity of Supreme sauce ; add to this four tablespoonfuls of dissolved pale meat glaze to each quart of the sauce, in order to make the sauce the ivory white tint, which characterizes it. This sauce is served chiefly with poultry and poached sweetbread. A GOOD CHASSEUR SAUCE FOR GAME PEEL and mince six medium-sized mushrooms ; heat half an ounce of butter and as much olive oil in a vegetable pan. Put in the mushrooms and fry them quickly until they are slightly browned ; then add a teaspoonful of minced shallots and immediately remove half the butter. Pour half a pint of white wine and one glass of liqueur brandy into the stewpan ; reduce this liquid to one-half and finish the sauce with half a pint of half glaze, a quarter of a pint of tomato sauce and one tablespoonful of meat glaze. Set to boil for five minutes more and finish with a teaspoonful of chopped parsley. DEVILLED SAUCE PLACE in a vegetable pan two ounces of sliced shallots and the third of a pint of white wine. Reduce to two-thirds ; add half a pint of half-glaze and reduce to two-thirds. Season strongly with cayenne pepper and strain through muslin. MADEIRA SAUCE PUT one and a half pints of half-glaze into a saute pan and reduce it over a brisk fire to a stiff consistency. When it reaches this point, remove it from the fire, and add to it the fifth part of a pint of Madeira wine, which brings it back to its normal consistency. Rub through a tammy, and keep it warm without allowing it to boil. PERIGUEUX SAUCE