The Pytchley book of refined cookery and bills of fare

Pick a handful of tarragon or chervil, chives, and parsley, wash and throw them into boiling water for five minutes and then dry, put them in a mortar with two ounces of butter, a little salt, pound and rub through a hair sieve, and make into small balls. BUTTER, LOBSTER. No. 20. . f>ound in a mortar two ounces of lobster berries, mixed with two and a half ounces of butter, a tea-spoonful of Burgess & Son’s essence of anchovies, and a little cayenne pepper, rub through a hair sieve. If to be used as a savoury butter, make it into small balls ; if for Cardinal Sauce, let it remain in a basin until required. 1 12 THE PYTCHLEY COOKERY BOOK. BEARNAISE. No. 21. Put the yolks of four eggs and one ounce of butter in a saucepan and place it in a stewpan of hot water on the fire, or in one of Adams & Son’s milk saucepans ; stir over the fire until the substance begins to thicken, remove from the fire, add one more ounce of butter, the juice of one lemon, and again stir over the fire until it again begins to thicken ; repeat this process until four ounces have been incorporated, add salt to taste, and a table-spoonful of chopped tarragon. This sauce should be the substance of and resemble Mayonnaise Sauce, and requires great care in making or the eggs set and it is spoilt. BROWN SAUCE , CLEAR. No. 22. Reduce some Consomme (No. i) by boiling until it becomes the substance of half-glaze. Consomme (No. 2) may also be thickened with arrowroot or Brown & Poison’s corn flour to the same consistency, but of course it is not so good. CARDINAL SAUCE. No. 23. To half a pint of either White or Cream Bdchamel Sauce, add one ounce of Lobster Butter (No. 20), a tea- spoonful of Burgess & Son’s essence of anchovy and Searcy Salt to taste ; make very hot and serve. CAPER SAUCE. No. 24. To half a pint of Butter Sauce (No. 15) add two table- spoonfuls of capers not chopped too fine, and a tea-spoonful of the caper vinegar; let it simmer for two minutes, and it is ready for use. SAUCES. ii3 CELERY SAUCE, WHITE. No. 25. Stew in some salt and water two large white sticks of celery until quite soft, take out the celery, pound it in a mortar, rub through a sieve, and add to it half a pint of White Sauce ; season to taste with salt, and if too thick add new milk or cream until it becomes a proper substance, being about that of White Sauce. CELERY SAUCE , BROWN No. 26. The same as above, only instead of White Sauce add half a pint of Brown Sauce (No. 22). CHESTNUT, BROWN. No. 27. Take the outer rind off half a pound of Spanish chest- nuts, and put them in a saucepan with some boiling water for three minutes, the inner skin will then easily be removed ; then put them in a stewpan with half a pint of Consomme (No. 1 or 2), one ounce of butter, and let them stew until quite soft. Take them out of the stewpan and put them in a mortar, pound and beat through a wire and then a hair sieve, mix with the Consomme in which they were stewed, add some Espagnole Sauce (No. 34) or Brown Sauce (No. 22) sufficient to make it a smooth substance the consistency of custard, and a tea-spoonful of sugar and salt ; boil over the fire stirring all the time, and it will be ready for use. CHATEAUBRIAND SAUCE. No. 28.