1. Put about two ounces of butter into a very clean
saucepan, and the yolks of two eggs, a little salt, and
a teaspoonful of good vinegar (the juice of a lemon is
better). 2. Place the saucepan over a slow fire, and
stir with a wooden spoon until the butter is quite
melted and mixed with the eggs (it must not boil), add
to it a little chopped parsley, and use the same at
once, if not it is liable to curdle. For this reason the
sauce, which is very delicate and quickly prepared,
must be made at the very moment it is wanted.
MAITRE D’HOTEL SAUCE.
TO MAKE HALF A PINT.
Ingredients.
Maitre d’Hotel Butter. Plain Melted Butter.
1. Take a clean quart stewpan and make a gill of
plain melted butter. 2. Now add a gill of water, and
boil for three minutes with constant stirring. 3. Take
off the fire. 4. Add five ounces of maitre d’hotel
butter✪ Maitre d’Hotel Sauce. 5. Stir till melted and serve hot. When
used for fish add a little fish stock and two table-
spoonfuls of cream.
Precautions. — Cleanliness and good maitre d’hote!
butter are essential.
Sauces.
21 1
HOT MINT SAUCE.
TO MAKE A PINT.
Ingredients.
Mint. Sugar. Vinegar.
1. Take a clean quart stewpan and reduce half a
pint of vinegar with half an ounce of brown sugar.
2. Add three quarters of a pint of water. 3. Boil up.
4. Simmer for ten minutes. 5. Add a teaspoonful of
finely minced young mint✪ Hot Mint Sauce. 6. Well mix, and it is ready.
Precautions. — Remove the large stalks, and the
younger the mint the better.
COLD MINT SAUCE.
TO MAKE HALF A PINT.
Ingredients.
Mint. Sugar. Vinegar.
1. Take three ounces of brown sugar, three table-
spoonfuls of young mint, previously picked and washed
and finely minced. 2. Add half a pint of vinegar✪ Cold Mint Sauce.
3. Mix well in a basin till the sugar is melted. Put
the sauce into a tureen, and serve.
Precautions. — The ingredients should be tho-
roughly mixed.
BECHAMEL SAUCE (1),
TO MAKE THREE PINTS.
Ingredients.
i pint Cream. Veal or Fowl. Mushrooms,
i Onion. Stock. I Carrot.
Bouquet garni stock. 6 oz. of Butter.
If you have no rich white stock (1) cut up some
212
Buckmcister' s Cookery.
lean veal, free from fat, into two inch cubes. 2. Put
them into a three-quart stewpan. 3. Add one onion,
two and a half inches in diameter, one small carrot
cut into pieces, and six ounces of butter. 4. Fry the
vegetables carefully in the butter for ten minutes,
without colouring. 5. Stir in three ounces of flour,
and continue stirring seven minutes. 6. Add three
pints of stock, half pint of cream, five ounces of sliced
mushrooms, a small bouquet garni, half a teaspoonful
of salt, and a pinch of mignonette pepper✪ Bechamel Sauce (white
pepper). 7. Stir till it comes to the boil. 8. Skim
occasionally to remove the fat. 9. Simmer for two
hours. 10. Strain through a tammy sieve into an
enamelled or porcelain stewpan with a gill of cream.
11. Simmer over the fire till it coats the spoon.
12. Strain again through a tammy sieve into a basin
and stir till the sauce is cold.
Precautions. — This sauce especially requires the
cook’s utmost attention.
BECHAMEL SAUCE WITHOUT MEAT (2).
TO MAKE A QUART.
Ingredients.
Onion. Carrot. Eschalot.
Bouquet garni. 4 oz. of Butter. 3 pts. of Milk. ✪ Bechamel Sauce Without Meat
Page 94 · 5 recipe records on this page
Presented as published in 1887. 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
1. Put about two ounces of butter into a very clean saucepan, and the yolks of two eggs, a little salt, and a teaspoonful of good vinegar (the juice of a lemon is better). 2. Place the saucepan over a slow fire, and stir with a wooden spoon until the butter is quite melted and mixed with the eggs (it must not boil), add to it a little chopped parsley, and use the same at once, if not it is liable to curdle. For this reason the sauce, which is very delicate and quickly prepared, must be made at the very moment it is wanted.
MAITRE D’HOTEL SAUCE.
Ingredients.
Maitre d’Hotel Butter. Plain Melted Butter.
1. Take a clean quart stewpan and make a gill of plain melted butter. 2. Now add a gill of water, and boil for three minutes with constant stirring. 3. Take off the fire. 4. Add five ounces of maitre d’hotel butter. 5. Stir till melted and serve hot. When used for fish add a little fish stock and two tablespoonfuls of cream.
Precautions. — Cleanliness and good maitre d’hote! butter are essential.
Sauces.
21 1
HOT MINT SAUCE.
TO MAKE A PINT.
Ingredients.
Mint. Sugar. Vinegar.
1. Take a clean quart stewpan and reduce half a pint of vinegar with half an ounce of brown sugar.
2. Add three quarters of a pint of water. 3. Boil up. 4. Simmer for ten minutes. 5. Add a teaspoonful of finely minced young mint. 6. Well mix, and it is ready.
Precautions. — Remove the large stalks, and the younger the mint the better.
COLD MINT SAUCE.
Ingredients.
Mint. Sugar. Vinegar.
1. Take three ounces of brown sugar, three tablespoonfuls of young mint, previously picked and washed and finely minced. 2. Add half a pint of vinegar.
3. Mix well in a basin till the sugar is melted. Put the sauce into a tureen, and serve.
Precautions. — The ingredients should be thoroughly mixed.
BECHAMEL SAUCE (1),
TO MAKE THREE PINTS.
Ingredients.
i pint Cream. Veal or Fowl. Mushrooms,
i Onion. Stock. I Carrot.
Bouquet garni stock. 6 oz. of Butter.
If you have no rich white stock (1) cut up some
Buckmaster's Cookery.
lean veal, free from fat, into two inch cubes. 2. Put them into a three-quart stewpan. 3. Add one onion, two and a half inches in diameter, one small carrot cut into pieces, and six ounces of butter. 4. Fry the vegetables carefully in the butter for ten minutes, without colouring. 5. Stir in three ounces of flour, and continue stirring seven minutes. 6. Add three pints of stock, half pint of cream, five ounces of sliced mushrooms, a small bouquet garni, half a teaspoonful of salt, and a pinch of mignonette pepper (white pepper). 7. Stir till it comes to the boil. 8. Skim occasionally to remove the fat. 9. Simmer for two hours. 10. Strain through a tammy sieve into an enamelled or porcelain stewpan with a gill of cream.
11. Simmer over the fire till it coats the spoon.
12. Strain again through a tammy sieve into a basin and stir till the sauce is cold.
Precautions. — This sauce especially requires the cook’s utmost attention.
BECHAMEL SAUCE WITHOUT MEAT (2).
TO MAKE A QUART.
Ingredients.
Onion. Carrot. Eschalot.
Bouquet garni. 4 oz. of Butter. 3 pts. of Milk.
Records on this page
Maitre d’Hotel SauceHot Mint SauceCold Mint SauceBechamel SauceBechamel Sauce Without Meat