The new century cookery book

Put the shallots, peppercorns, and thyme with the vinegar in a stewpan, cover and boil until well reduced, remove the thyme, add the sauce and a little meat glaze when hot. Whisk in the yolks of eggs (care must be taken not to let the sauce boil), remove the stewpan from the fire, and work in the butter in small pieces. Only a little butter must be added at a time, otherwise the sauce will get oily. Strain through a pointed strainer or tammy. A little finely chopped fresh tarragon and chervil may be added after the sauce is strained. 226. Sauce Albert. — Prepare a Sauce Bearnaise (No. 225), but substitute for the tarragon a few leaves of green mint, and finish with one or two leaves of the same finely chopped. 227. Sauce Creme de Celeri. — 1 small head of celery, 1 pint milk, 1 oz. of butter, 1 oz. of flour, a little cream, salt, pepper, and nutmeg. Remove the best part of the celery, wash well, blanch it, drain and steep in cold water ; cut the celery into small pieces, put in a stewpan with the milk, diluted with a little cold stock, add some salt, boil up, skim, and let simmer until tender. Prepare in the meantime a white roux, i.e. dissolve the butter in a stewpan, add the flour, and stir over a slow fire until the latter is cooked without taking colour ; then add gradually the celery and stock, let boil a little longer, pass through a tammy cloth, return to the stewpan, season to taste with salt, pepper, and nutmeg. Stir over the fire until it boils, then add a little cream and keep in the bain-marie until required. 228. Sauce Matelote. — ^ pint Espagnole sauce (No 236), 1 oz. butter, -5 gill Burgundy wine, fisli stock, liquor or fumet de poisson, It onion, ^ carrot, i gill mushroom liquor. Peel the onion and carrot and mince very fine, fry in a little butter a nice colour, drain off the butter, moisten with the wine and mushroom liquor, let this reduce well, then add the fish stock or liquor left over in the pan in which the fish to be served with this sauce is cooked, boil up again and add the Espagnole. Let simmer for ten minutes, then strain through a fine strainer or cloth, add a small piece of butter, season, if necessary, with a few drops of lemon -juice, salt and pepper, and keep hot. Note. — If you have no Espagnole handy, substitute for it \ oz. of flour, \ oz. of butter, well blended (fried a chestnut brown), and diluted with ^ pint of rich brown stock ; boil well, and use as directed. 229. Sauce Joinville. — 1 oz. flour, i gill fish stock, f pint white stock, 8 oz. butter, 3 yolks <of eggs, lobster coral, lemon-juice, salt, and cayenne. Melt 1 oz. of butter in a saucepan, stir in the flour, and cook a little without browning. Add gradually the fish and white stock, stir until it boils, and let simmer for twenty minutes. Pound the lobster coral in a mortar with an equal quantity of fresh butter, rub through a sieve and stir into the sauce. Stir in the egg-yolks one at a time. Season to taste with a pinch of cayenne, salt, and lemon-juice. Whisk well over a slow fire, or in a bain-marie. Do not let the sauce boil up again. Pass through a fine-pointed strainer or napkin, and serve as directed. 230. Sauce a la Victoria- (for Fish). — ^ lb. fresh butter, 4, yolks of eggs, 1 teaspoonful tarragon vinegar, 1 tablespoonful lemon-juice, 1 teaspoonful chili vinegar, ^ gill fish stock, pepper, salt, and nutmeg.