The "Queen" cookery books: Entrees

French, mustard with the cheese, &c. A variant of this sauce is often known as Sauce Morny, and is made by stirring two good tablespoonfuls of freshly grated Parmesan cheese, and a dust of cayenne, or preferably coralline, pepper into half a pint of good veloute sauce until it boils, when it is sieved and used. Usually with this sauce, which is frequently served with quenelles, rissoles, &c., a cheese mixture, made by dissolving 2oz. or 3oz. of very thinly sliced Gruyere, or any other cheese to taste, in two tablespoonfuls or so of thick cream, and a dust of cayenne pepper, is used as a surface coating, sprinkled with finely chopped parsley, and browned with a red hot salamander or the kitchen shovel. This sauce is particularly good for rechauffes of all kinds. Sauce Raifort is prepared by simmering a small finely scraped horseradish in about half a pint of béchamel sauce (which for this purpose is generally the kind made without any stock) for half an hour ; then sieve it, heat in the bain-marie, and stir into it a liaison of one or more egg yolks, beaten up with two or three tablespoonfuls of thick (and preferably sour) cream ; season with a few drops of tarragon or horseradish vinegar, and use. An excellent sauce for tournedos or fillets of beef, either fresh or rechauffe. Sauce Ravigotte, another sauce much approved of with either beef or mutton cutlets, is made thus : Blanch 2oz. of onions and a tablespoonful of minced parsley for five minutes in boiling water, then strain off the water, replacing it with a pint of milk, and let it all boil together till the milk is well flavoured with the onion, &c. ; then strain this milk on to 2oz. of white roux (or loz. each of butter and flour previously cooked together till perfectly blended), and boil it all gently together for a few minutes, stirring it occasionally till it thickens. Meanwhile boil together a tablespoonful each of tarragon and • chilli vinegar till reduced to half, and stir this into the sauce, adding to this latter just at the last one tablespoonful of picked parsley, a dessert spoonful of garden cress, and a teaspoonful of chives and chervil (all very finely minced), with sufficient green colouring to bring it all to a very pale green. If liked, a spoonful of thick or whipped cream may be stirred in just at the last. A plainer version of this sauce is Sauce Maitre d’ Hotel, for which you stir into half a pint of more or less rich bechamel maigre, just at the last, an ounce of Maitre d’Hotel butter, a teaspoonful of finely minced parsley, a few drops of lemon juice, and a seasoning of salt and white pepper. Sauce Soubise, more generally called Huree , or Crème Soubise (a garnish much appreciated with broiled cutlets), is made thus: Blanch two good sized onions for five minutes in a little boiling water, then drain off this and mince the onion not too finely ; stew this onion in an ounce of butter (or well clarified dripping) till perfectly tender, but not coloured, then lift the pan off the fire, stir in half a pint of bechamel sauce, and let it all boil up, skimming it carefully ; now let it boil-in a little over the fire, rub it through a sieve, and reheat in the