A guide to modern cookery

63—BEARNAISE SAUCE WITH MEAT GLAZE, OTHERWISE VALOIS SAUCE OR FOYOT SAUCE Prepare a Béarnaise sauce as explained in No. 62. Complete it with three tablespoonfuls of dissolved pale meat glaze, which may be added in small quantities at a time. Serve it with butcher’s meat. 64—BEARNAISE TOMATEE SAUCE OR CHORON SAUCE Proceed in exactly the same way as for Béarnaise No. 62. When the sauce is made and rubbed through tammy, finish it with one-third pint of very red tomato purée. In this case the final addition of chervil and tarragon should not be made. This is proper to ‘‘ Tournedos Choron,’’ but it may accompany grilled poultry and white, butcher’s meat. 65—BERCY SAUCE Heat two oz. of chopped shallots. Moisten with one-half pint of white wine and as much fish fumet, or, when possible, the same quantity of fish liquor, the latter being, of course, that of a fish similar to the one the sauce is to accompany. Reduce to a good third, add one-third pint of velouté, let the sauce boil some time, and finish it, away from the fire, with four oz. of butter (added by degrees), a few drops of fish glaze, half the juice of a lemon, and one oz. of chopped parsley. Serve with medium-sized poached fish. 66—BUTTER SAUCE Mix two oz. of sifted flour with two oz. of melted butter. Dilute with one quart of boiling water, salted to the extent of one-quarter oz. per quart. Stir briskly to ensure a perfect leason, and do not allow to boil. Add immediately the yolks of six eggs mixed with one-quarter pint of cream and the juice of half a lemon. Rub through a tammy, and finish the sauce with five oz. of best fresh butter. Be careful that the sauce does not boil after it has been thickened. 67—BONNEFOY SAUCE, OR WHITE BORDELAISE SAUCE Put in a stewpan two oz. of minced shallots and one-half pint of Graves, Sauterne, or any other excellent white Bor- deaux. Reduce the wine almost entirely, add one-quarter pitt of velouté, let it simmer twenty minutes, and rub it through a tammy. Finish it, away from the fire, with six oz. of butter and a little chopped tarragon. Serve it with grilled fish and grilled white meat. 68 -CAPER SAUCE This is a derivative of the Butter Sauce described under No. 66, and there need only be added two tablespoonfuls of capers per pint of sauce. It frequently accompanies boiled fish of all kinds. 69—CARDINAL SAUCE Boil one pint of Béchamel, to which add one-half pint of fish fumet and a little truffle essence, and reduce by a quarter. Finish the sauce, when dishing up, with three tablespoonfuls of cream and three oz. of very red lobster butter (No. 149). This sauce is poured over the fish. 70 MUSHROOM SAUCE If this be intended for poultry, add one-fifth pint of mushroom liquor and eight oz. of button-mushroom heads turned or channelled and cooked, to one pint of very stiff Allemande Sauce. If it be intended for fish, take one pint of fish velouté, thickened with the yolks of four eggs, and finish it with mushroom liquor, as above. The sauce that I suggest for poultry may also be used for fish, after adding the necessary quantity of fish fumet. 71—CHATEAUBRIAND SAUCE Put one oz. of chopped shallots, a sprig of thyme and a bit of bay, one oz. of mushroom parings, and one-quarter pint of white wine into a stewpan. Reduce the wine almost entirely, add one-half pint of veal gravy, and reduce again until the liquid only measures one-quarter pint. Strain through muslin, and finish the sauce away from the fire with four oz. of butter “Maitre d’Hotel’’ (No. 150), to which may be added a little chopped tarragon. Serve with grilled fillet of beef, otherwise ‘* Chateaubriand.” 72—WHITE CHAUD-FROID SAUCE Boil one pint of velouté in a stewpan, and add three-quarters pint of melted white poultry jelly. Put the stewpan on an open nh 2