A second Dudley book of cookery and other recipes

PREPARE a Madeira sauce, and add to the halfglaze to be reduced half its volume of very strong veal stock and keep it a little denser than usual. Finish this sauce by adding one-sixth of a pint of truffle essence and three ounces of chopped truffles per quart of Madeira sauce. This is useful for entrees, hot pates, etc. « PROVENCALE SAUCE PEEL, chop roughly, remove the seeds and press twelve medium-sized tomatoes. Heat in a saute pan the fifth part of a pint of salad oil until it begins to smoke a little. Put into this the tomatoes, well seasoned with pepper and salt ; add a crushed clove of garlic, a pinch of powdered sugar, one teaspoonful of chopped parsley, and allow it to melt gently for half an hour, when it is ready for use. COLD MAYONNAISE SAUCE A LA FARQUHAR TAKE the yolks of three fresh eggs, free from the whites. Put them in a basin with a pinch of pepper, salt and mustard. Work this gently with a wooden spoon ; then add drop by drop a pint or more of the very best olive oil. Stir this well ; then add drop by drop a very small quantity of tarragon vinegar. The sauce should be smooth and very thick. Take two or more tablespoonfuls of the above, according to the quantity of sauce required, and add to it about half a gill or more of whipped cream. Mix lightly, and add to it four or more small onions, cut into halves. Allow them to remain in the sauce for about an hour to flavour it ; then remove the onions. Mix the sauce again very lightly, and sprinkle with a pinch of very finely chopped parsley and chervil. This sauce is excellent served with grilled, or Spatchcock chicken or game, or mutton cutlets breadcrumbed and served on a grid. A GAME SAUCE IS prepared by the essence of game added to a brown sauce, carefully blended and well reduced with poi’t wine. BEARNAISE SAUCE PLACE in a small stewpan a teaspoonful of chopped shallots, two ounces of chopped tarragon, three ounces of chervil, a little mignonette pepper, a pinch of salt and four tablespoonfuls of vinegar. Reduce the vinegar by two-thirds ; take off the fire ; allow the stewpan to cool a little. Add to this reduction the yolks of five eggs ; then place the stewpan on a low fire and add gradually to the yolks six ounces of melted butter. Whisk the sauce briskly, so as to ensure the cooking of the eggs, which by gradual cooking effects the liaison of the sauce. When the butter is combined with the sauce, rub all through a tammy and finish with a teaspoonful of chervil parings and chopped tarragon leaves ; add the seasoning and a pinch of cayenne. This sauce should not be served very hot. It need only be tepid, for it would turn if overheated. Serve with grilled poultry or butchers’ meat. SAUCE BORDELAISE PUT into a vegetable pan two ounces of very finely minced shallots, half a pint of good red wine, a pinch of mignonette pepper and bits of thyme and bay leaf. Reduce the wine by three-quarters and add half a pint of half-glaze. Allow the sauce to simmer for half an hour. Skim from time to time and strain through a sieve. When dishing it up, finish with two tablespoonfuls of dissolved meat glaze, a few drops of lemon juice and four ounces of beef marrow, cut into slices and poached in slightly boiling water.