The "Queen" cookery books: Entrees

boils up, let it boil for fifteen minutes, then sieve and keep it hot in the bain-marie till wanted. Another method is to dilute the flour, curry, and butter with half a pint of boiling water in which you have previously infused a couple of tablespoonfuls of tamarinds ; boil this altogether for fifteen to twenty minutes, then stir into this half a pint of good brown or tomato sauce, bring it to the boil, add a spoonful of cocoanut milk, or a squeeze of lemon juice, and a little grated cocoanut, and serve. Especially good with veal, or white meat, and also with fish of any kind. Sauce Schalotte. — Moisten six or eight shallots, a bay leaf, some parsley, and a little thyme, with half a gill of strong veal stock, and reduce it to a glaze ; then pour on to it half a pint of brown sauce, let it cook gently for ten minutes at the side of the stove, strain, and keep in the bain-marie till wanted. This is also very good, if clear stock or gravy is used instead of thick sauce. Excellent with mutton. Sauce Marsala. — Boil up together a gill of Marsala, a good pinch of freshly ground black pepper, and a gill of strong stock till reduced to half ; then add to it half a pint of brown sauce, and let it cook together till the sauce will coat the spoon. If to this sauce thus made you add some turned ( i.e ., stoned) olives, and allow them to cook in the sauce till thoroughly hot, adding at the last a small pat of plain, or maitre d’hotel butter, with a squeeze of lemon juice and a suspicion of coralline pepper, you have Sauce aux olives, most excellent with fillets of beef, &c., or hashed duck. Like most of these sauces, this may, if liked, be made on a foundation of espagnole. Sauce Poivrade. — This is a sauce frequently used as a foundation for others, and in this case is made by frying together, till lightly coloured, two shallots •with 4oz. minced lean ham, a bay leaf, and some parsley, moistening it all with a gill of good brown vinegar ; let it cook till reduced to half, when it is added to three-quarters of a pint of brown sauce ; skim well, and boil till reduced to half, when it is ready. If to half a pint of this you add a spoonful of minced pickled gherkins with a few drops of the pickling liquid belonging to them, bring it just to the boil, and at the last add a tiny pat of plain butter, you have Sauce aux Cornichons, excellent with fillets of beef, &c. If, again, you stir into half a pint of this 'poivrade one-third of a pint of light claret and a gill of strong stock, allowing it to reduce sharply a fourth part, skimming it carefully, and adding just at the last a teaspoonful of currant or rowan jelly and the juice of an orange, you produce Sauce chevreuil, most excellent with venison, roe deer, and mountain goat especially (from personal experience this may be recommended with ibex venison), and said to be a form of the original Sauce Robert, which many authorities assert to be the translation into French of the old English “ roebrewet,” or roe deer sauce. An ounce of anchovy butter, or of plain butter, with a squeeze of lemon juice, a few drops of essence of anchovy, and a good tablespoonful of capers, stirred into half a pint of this poivrade and simmered in it for a few minutes, produces a delicious caper sauce, excellent with any broiled or stewed meat, &c.