stock, a bouquet, a slice of liam, and a handful of
mushroom stems and peelings, then tammying it,
and adding into it very gradually 3oz. or 4oz. of
butter✪ Sauce a la Creme, broken up small, never adding another piece
of this till the previous piece has been thoroughly
dissolved. A little attention to this point adds
greatly to the velvety smoothness and lightness of
this sauce.
Sauce a la creme a Vestragon, more succinctly
known as creme a Vestragon, is made in precisely
the same way, save that a teaspoonful of tarragon
vinegar is added just before it is sieved, and a little
finely minced green tarragon is sprinkled in, as it is
to be served. Creme au fenouil, or au persil is made
in the same way, using fennel, or parsley, instead of
the green tarragon, and plain or chilli vinegar.
Creme de concombres, a most delicate accompaniment
for lamb cutlets, &c., is made by stewing a small
cucumber in white stock till tender enough to sieve,
moistening it with a little more stock or milk and
reducing it over the fire to a thick puree. Then
dilute this with a short half pint of bechamel, season
to taste with white pepper, and just let it heat for a
few minutes (but not boil) in the bain-marie, and at
the last stir in a couple of spoonfuls of stiffly
whipped cream✪ Creme de Concombres. This sauce may be served white,
or it may be coloured to a faint cucumber green
with a drop or two of green colouring. Creme de
champignons can be made in precisely the same way
using fib. finely chopped young button mushrooms,
and stewing these in milk and butter, seasoning it
with either a shor j gill of light French wine, or half
198
ENTREES
a sherry glassful of sherry and a little lemon juice.
This can also be made with older mushrooms and
brown stock. For Sauce Italienne {blanche) mince
and blanch four shallots, and toss them when
drained, in a good spoonful of salad oil with two or
three finely minced mushrooms, and a bouquet ; let
them cook for five minutes, then add a gill of French
white wine, and let it all boil together till the wine
is reduced to half, when you stir in half a pint of
good reduced bechamel, and a little white stock ; boil
it up, and serve, after skimming off all the oil care-
fully and removing the bouquet. (It cannot be too
strongly impressed on young cooks that greasy
sauces are an unpardonable offence. As a matter of
fact it is to neglect of this rule that so many persons
object to French sauces as “ so rich ! ” The right
way is just before serving to draw the pan containing
the sauce to the side of the stove, and sprinkle in a
few drops ( not spoonfuls !) of cold water on the
surface ; this forces the butter or fat to the top,
whence it can be easily removed with a spoon on
tilting the pan slightly.
Sauce Milanaise, also called Creme au fromage, is
made by adding two tablespoonfuls of freshly
grated Parmesan cheese, a good dust of coralline or
cayenne pepper, and a gill of new milk or cream to
half a pint of creamy bechamel, and stirring it over
the fire till the cheese is melted and well blended
with the rest of the ingredients. A very nice sauce
for cutlets, &c., may be made in precisely the same
way, only using brown or espagnole sauce instead of
the bechamel, and stirring in a spoonful of made or
SAUCES.
199
Page 96 · 2 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
stock, a bouquet, a slice of ham, and a handful of mushroom stems and peelings, then tammying it, and adding into it very gradually 3oz. or 4oz. of butter, broken up small, never adding another piece of this till the previous piece has been thoroughly dissolved. A little attention to this point adds greatly to the velvety smoothness and lightness of this sauce.
Sauce a la creme a Vestragon, more succinctly known as creme a Vestragon, is made in precisely the same way, save that a teaspoonful of tarragon vinegar is added just before it is sieved, and a little finely minced green tarragon is sprinkled in, as it is to be served. Creme au fenouil, or au persil is made in the same way, using fennel or parsley instead of the green tarragon, and plain or chilli vinegar. Creme de concombres, a most delicate accompaniment for lamb cutlets, &c., is made by stewing a small cucumber in white stock till tender enough to sieve, moistening it with a little more stock or milk and reducing it over the fire to a thick puree. Then dilute this with a short half pint of bechamel, season to taste with white pepper, and just let it heat for a few minutes (but not boil) in the bain-marie, and at the last stir in a couple of spoonfuls of stiffly whipped cream. This sauce may be served white, or it may be coloured to a faint cucumber green with a drop or two of green colouring. Creme de champignons can be made in precisely the same way using 1/2 lb. finely chopped young button mushrooms, and stewing these in milk and butter, seasoning it with either a short gill of light French wine, or half
a sherry glassful of sherry and a little lemon juice. This can also be made with older mushrooms and brown stock. For Sauce Italienne {blanche) mince and blanch four shallots, and toss them when drained, in a good spoonful of salad oil with two or three finely minced mushrooms, and a bouquet ; let them cook for five minutes, then add a gill of French white wine, and let it all boil together till the wine is reduced to half, when you stir in half a pint of good reduced bechamel, and a little white stock ; boil it up, and serve, after skimming off all the oil carefully and removing the bouquet. (It cannot be too strongly impressed on young cooks that greasy sauces are an unpardonable offence. As a matter of fact it is to neglect of this rule that so many persons object to French sauces as “ so rich ! ” The right way is just before serving to draw the pan containing the sauce to the side of the stove, and sprinkle in a few drops ( not spoonfuls !) of cold water on the surface ; this forces the butter or fat to the top, whence it can be easily removed with a spoon on tilting the pan slightly.
Sauce Milanaise, also called Creme au fromage, is made by adding two tablespoonfuls of freshly grated Parmesan cheese, a good dust of coralline or cayenne pepper, and a gill of new milk or cream to half a pint of creamy bechamel, and stirring it over the fire till the cheese is melted and well blended with the rest of the ingredients. A very nice sauce for cutlets, &c., may be made in precisely the same way, only using brown or espagnole sauce instead of the bechamel, and stirring in a spoonful of made or
Records on this page
Sauce a la CremeCreme de Concombres