A guide to modern cookery

fire, reduce the sauce by a third, stirring constantly the while, and gradually add one-half pint of very fresh cream. When the sauce has reached the desired degree of consistency rub it through a tammy, and stir it frequently while it cools, for fear of a skin forming on its surface, for if this happened it would have to be strained again. When dishing up, this sauce should be cold, so that it may properly coat immersed solids and yet be liquid enough to admit of the latter being easily steeped into it. 73—ORDINARY CHAUD-FROID SAUCE Proceed exactly as above, substituting Allemande Sauce for the velouté, and reducing the quantity of cream to one-quarter pint. Observe the same precautions while cooling. 74—CHAUD-FROID SAUCE, A L’AURORE Prepare a white Chaud-Froid (No. 72). The same may be coloured by the addition of fine red tomato purée—more or less to match the desired shade—or by an infusion of paprika, according to the use for which it is intended. This last product is preferable when not too deep a shade is required. 75—CHAUD-FROID SAUCE, AU VERT-PRE Add to the velouté of the white Chaud-Froid sauce, at the same time as the jelly, an infusion prepared thus :—Boil onequarter pint of white wine, and add to it one pinch of chervil stalks, a similar quantity of tarragon leaves, chives, and parsley leaves. Cover, allow infusion to proceed away from the fire for ten minutes, and strain through linen. Treat the sauce as explained, and finish with spinach-green (No. 143). The shade of the sauce must not be too pronounced, but must remain a pale green. The colouring principle must therefore be added with caution and in small quantities, until the correct shade is obtained. Use this sauce for Chaud-froids of fowl, particularly that kind distinguished as ‘‘ Printanier.”’ 76—LENT CHAUD-FROID SAUCE Proceed as for white Chaud-Froid, using the same quantities, and taking note of the following modifications :— 1. Substitute fish velouté for ordinary velouté. 2. Substitute white fish jelly for poultry jelly. Remarks.—I have adopted the use of this ordinary Chaud- Froid sauce for the glazing of fillets and escalopes of fish and shell-fish, instead of cleared Mayonnaise, formerly used, which had certain inconveniences—not the least being the oozing away of the oil under the shrinkage of the gelatine. This difficulty does not obtain in the ordinary Chaud-Froid, the definite and pronounced flavour of which is better than that of the cleared Mayonnaise. 77—‘‘ ESCOFFIER”’ CHERRY SAUCE This sauce may be bought ready-made. Like the Roberts Sauce, it can be served hot or cold. It is an excellent adjunct to venison, and even to small ground-game. Saddle of venison with this sauce constitutes one of the greatest dainties that an epicure could desire. 78—CHIVRY SAUCE In one-half pint of boiling poultry stock put a large pinch of chervil pluches, tarragon and parsley leaves, a head of young pimpernel (the qualification here is very important, for this aromatic plant grows bitter as it matures), and a good pinch of chives. Cover up, and let infusion proceed for ten to twelve minutes; then add the liquid (strained through linen) to one pint of velouté. Boil, reduce by a quarter, and complete it with two oz. of Green Butter (No. 143). Chivry Sauce is admirably suited to boiled or poached poultry. 79—CREAM SAUCE Boil one pint of Béchamel Sauce, and add one-quarter pint of cream to it. Reduce on an open fire until the sauce has become very thick; then pass through tammy. Bring to its normal degree of consistency by gradually adding, away from the fire, one-quarter pint of very fresh cream and a few drops of lemonjuice. Serve this sauce with boiled fish, poultry, eggs, and various vegetables. 80—SHRIMP SAUCE