A guide to modern cookery

N.B.—The Genevoise Sauce, like all red-wine sauces, may be served without being buttered. It is thus clearer and more sightly in colour, but the addition of butter in small quantities makes it mellower and more palatable. 38a—REMARKS ON RED-WINE SAUCES In the general repertory of cooking we also have, in the way of red-wine sauces, the ‘‘ Bourguignonne,’”’ ‘‘ Matelote,”’ and ‘‘ Red-Wine’’ sauces, which are closely allied to the ““ Genevoise,’’ and only differ from it in details of procedure. The ‘‘ Bourguignonne’’ Sauce is composed of red-wine accompanied by aromatics, and reduced by half. In accordance with ordinary principles, it is thickened by means of three oz. of manied butter per quart of reduced wine. This sauce is buttered with four oz. of butter per quart, and is especially regarded as a domestic preparation for poached, moulded, and hard-boiled eggs. “* Matelote ’? Sauce is made from Court-bouillon, with red wine which has been used for cooking fish. This Courtbouillon, with the mushroom parings added, is reduced by two-thirds, and is thickened with one pint of Lenten Espagnole per pint of the reduced Court-bouillon. This sauce should be reduced by a third, strained through a tammy, and finished by means of two oz. of butter and a little cayenne per pint of sauce. _ The Red-Wine Sauce resembles the two preceding ones in so far as it contains mirepoix browned in butter and diluted with red wine. The wine is reduced by half, thickened by a pint of Lenten Espagnole per pint of the reduction, and the sauce is despumated for about twenty minutes. It is strained through a tammy, and finished, when ready, by a few drops of anchovy essence, a little cayenne, and two oz. of butter per pint of sauce. 39—GRAND-VENEUR SAUCE Take one pint of Poivrade Sauce (No. 49) and boil it, adding one pint of game stock to keep it light; reduce the sauce by a good third; remove it from the fire, and add four tablespoonfuls of red-currant jelly. When the latter is well dissolved, complete the sauce by one-quarter pint of cream per pint of sauce. This sauce is the proper accompaniment for joints of venison. 40—ITALIAN SAUCE Ordinary Italian Sauce.—Put into a stewpan six tablespoonfuls of Duxelles (see No. 223), two oz. of very lean, cooked ham, cut very finely, brunoise-fashion, and one pint of halfglaze tomatée. Boil for ten minutes, and complete, at the moment of dishing up, with one teaspoonful of parsley, chervil, and tarragon, minced and mixed. Lenten Italian Sauce.—Same preparation, only (1) omit the ham, and (2) substitute Lent Espagnole (combined with fish fumet made from the fish for which the sauce is intended) for half glaze with tomatoes. 41—THICKENED GRAVY Boil one pint of poultry or veal stock (according to the nature of the dish the gravy is intended for). Thicken this sauce by means of three-quarters oz. of fecula, diluted cold, with a little water or gravy, and pour this leason into the boiling gravy, being careful to stir briskly. The thickened gravy with the veal-stock base is used for choicest pieces of butcher’s meat; that with a poultry-stock base is for fillets of poultry. 42—VEAL GRAVY TOMATE Add to one pint of veal stock two oz. of purée and onequarter pint of tomato juice, and reduce by a fifth. Strain the gravy through linen. This gravy is for butcher’s meat. 43—LYONNAISE SAUCE Finely mince two oz. of onions and brown them slightly in two oz. of butter. Moisten with one-quarter pint of white wine and as much vinegar; almost entirely reduce the liquid; add one and one-half pints of clear half-glaze, and set to cook slowly for half an hour. Rub the sauce through a tammy. N.B.—The onion may be left in the sauce or not, according to the preparation for which it is intended and the taste of the consumer. 44—MADEIRA SAUCE