Horseradish Sauce. — This, called in France, Sauce Baifort ,
is generally liked -with hot roast beef, and is served hot,
although it is really better when cold. It is good with such
fish as herring, or mackerel, and especially with freshwater
fish. For hot Horseradish Sauce, grate as finely as possible a
J3 4
SHARP SAUCES, SERVED HOT
coffeecupful of the Raspings of a small root of Horseradish,
and simmer the grated pieces in half a pint of common broth.
When done, thicken the broth as you would a custard by
adding over a very low fire the yolks of two eggs beaten up
with a dessertspoonful of tarragon vinegar. Season with a
little white pepper✪ Hot Horseradish Sauce and salt, and serve in a boat.
For Cold Horseradish Sauce add to the coffeecupful of
grated root half a pint of mayonnaise or tartare sauce✪ Cold Horseradish Sauce. Set it
on ice if possible, as it ought to be served ice-cold. Of course
cream can be used, if preferred to oil, in making the
mayonnaise.
Espagnole Sauce and Veloute Sauce. — These are the two
staple Foundation Sauces, or Sauces Meres of French cookery.
Espagnole Sauce derives its name from the ham with which
it was formerly flavoured. Nowadays, no flavouring is allowed
in the first composition of Espagnole Sauce ; flavouring is entirely
omitted, and is added to the foundation later, according to the
special sauces selected. Espagnole Sauce can be made very
elaborately and very expensively, but for ordinary use quite a
sufficiently good Espagnole can be prepared from broth flavoured
with plenty of vegetables and strengthened by the addition of
an ounce of glaze to every pint of broth. For this, as well as
for a simple Veloute Sauce, I recommend Wyverns method.
Butter a two-quart stewpan with two ounces of butter, lay in it
four ounces of finely-sliced onion, the same of carrot and of
turnip, half an ounce of sirred celery, and a bunch of chopped
parsley (not using the stalks). Moisten with a gill of stock,
and cook over a low fire till the vegetables are turning reddish-
brown. Now add a quart of warm stock made from scraps,
bring to the boil, simmer for three-quarters of an hour, skim,
strain and thicken. Simmer, with the pan only three parts
covered. Add one ounce of glaze✪ Espagnole Sauce, boil up, stir well whilst
boiling, skim, take off all fat, and strain into a bowl, passing it
through a hair sieve. Keep the bowl in a cold larder, and
warm up the foundation Espagnole in the bain-marie as
required. From this foundation any good brown sauce can
be prepared. Espagnole Maigre is made in the same way, only
that the glaze is omitted, and eau de cuisson from vegetables is
used instead of meat broth. For fish sauces, use fish broth,
SHARP SAUCES, SERVED HOT
135
with, fish glaze, and a glass of sauterne. If the Fish Espagnole
is too light in colour add a few drops of Parisian essence.
Page 87 · 4 recipe records on this page
Presented as published in 1898. 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
Horseradish Sauce. — This, called in France, Sauce Baifort, is generally liked with hot roast beef, and is served hot, although it is really better when cold. It is good with such fish as herring, or mackerel, and especially with freshwater fish. For hot Horseradish Sauce, grate as finely as possible a
J3 4
coffeecupful of the raspings of a small root of horseradish, and simmer the grated pieces in half a pint of common broth. When done, thicken the broth as you would a custard by adding over a very low fire the yolks of two eggs beaten up with a dessertspoonful of tarragon vinegar. Season with a little white pepper and salt, and serve in a boat.
For Cold Horseradish Sauce add to the coffeecupful of grated root half a pint of mayonnaise or tartare sauce. Set it on ice if possible, as it ought to be served ice-cold. Of course cream can be used, if preferred to oil, in making the mayonnaise.
Espagnole Sauce and Veloute Sauce. — These are the two staple Foundation Sauces, or Sauces Meres of French cookery. Espagnole Sauce derives its name from the ham with which it was formerly flavoured. Nowadays, no flavouring is allowed in the first composition of Espagnole Sauce ; flavouring is entirely omitted, and is added to the foundation later, according to the special sauces selected. Espagnole Sauce can be made very elaborately and very expensively, but for ordinary use quite a sufficiently good Espagnole can be prepared from broth flavoured with plenty of vegetables and strengthened by the addition of an ounce of glaze to every pint of broth. For this, as well as for a simple Veloute Sauce, I recommend Wyverns method. Butter a two-quart stewpan with two ounces of butter, lay in it four ounces of finely-sliced onion, the same of carrot and of turnip, half an ounce of sirred celery, and a bunch of chopped parsley (not using the stalks). Moisten with a gill of stock, and cook over a low fire till the vegetables are turning reddishbrown. Now add a quart of warm stock made from scraps, bring to the boil, simmer for three-quarters of an hour, skim, strain and thicken. Simmer, with the pan only three parts covered. Add one ounce of glaze, boil up, stir well whilst boiling, skim, take off all fat, and strain into a bowl, passing it through a hair sieve. Keep the bowl in a cold larder, and warm up the foundation Espagnole in the bain-marie as required. From this foundation any good brown sauce can be prepared. Espagnole Maigre is made in the same way, only that the glaze is omitted, and eau de cuisson from vegetables is used instead of meat broth. For fish sauces, use fish broth,
with, fish glaze, and a glass of sauterne. If the Fish Espagnole is too light in colour add a few drops of Parisian essence.
Records on this page
Hot Horseradish SauceCold Horseradish SauceEspagnole SauceVeloute Sauce