Cookery

Espagnole (Brown). — Put into a saucepan a small piece of butter about the size of a walnut with some lean remains of almost any kind of meat, such as ham, veal, chicken, game, etc., a couple of large onions studded with cloves, one carrot, a turnip, a few sprigs of parsley, pepper and salt to taste ; let this all simmer slowly over a moderate fire till the contents begin to colour, which will be in about an hour and a half. At this point add a tablespoonful of Hour, a tumblerful of stock, and some parsley, and let the whole boil gently on the side of the fire for four hours. Remove the fat, strain and put aside till required for adding to other sauces. Allemande. — Put into a small saucepan the yolks of three or four eggs with a piece of fresh butter. Stir well together, and add the juice of a small lemon or k few drops of vinegar. Pour into this very gradually (and stirring violently all the time) about threequarters of a pint of boiling velonte (see below), rather thick than thin; set it over a good fire, stir it briskly, and as soon as it boils pour it into a suitable earthenware vessel to keep for future use. ltulienne, — Put over the fire about half a tablespoonful of chopped eschalots, one of chopped mushrooms, truffles, and parsley respectively, and about one ounce or a little more of butter ; add to this a small tumblerful of white wine, and let it simmer. When nearly boiling add about half a pint of espagnole sauce or some strong brown coulis (see below). At the first boil the sauce will be ready. It will be seen from this that even these foundation sauces are dependent one upon the other, and that they are constantly intermingled in the manufacture of various dishes. The little I have been able to say on the subject in this short space will, I hope, make the matter, which has often been deemed a mysterious one by inexperienced persons, rather clearer than it has hitherto appeared. Sauce Blonde, or Veloute. — Make a roux as before with equal quantities of butter and flour. When well coloured add a pint to a pint and a half of good veal stock, stir over the fire till it boils, and add a carrot thinly sliced, one moderate-sized onion, half a dozen cloves, and a bouquet of parsley. Let this simmer over a slack fire very slowly till the contents have been reduced to one-third of the original quantity ; skim it, and remove the fat whenever it is necessary, strain it, and put it aside. This is very useful for certain kinds of vegetables, and when it is wanted for the purpose it should be thickened before use with the yolks of one or two eggs. For hashed meats, etc., it is also desirable to flavour it with a small tumblerful of white cooking wine or Madeira. Coulis. Melt a piece of butter the size of a pigeon s egg in a pipkin, and add to this any available remains of cold meats, game, etc. Put the cover on, and let it remain over the lire till the contents colour; add a couple of carrots, half a dozen small onions (or two or three moderate-sized ones cut in quarters), and a teacupful of water. After one hour’s simmering put in two breakfastcupfuls of stock. Put on the cover, and allow the contents to simmer slowly for at least four hours, after which set aside till wanted. This coitlia is especially useful for soups and sauces.