Place dice of lean ham in a saucepan, with sliced carrot✪ Bechamel II, onion, thyme, bay leaf, white pteppercorns, and fry with a piece of butter till lightly coloured, add flour to make a roux, cook a few minutes longer, and moisten with sufficient tomato puree or fresh crushed tomatoes and white stock to produce the proper consistency, salt, soupcon of garlic (optional), cook slowly for an hour or so, and strain. •/ * Sauce Tomate II. Place about 61b. of crushed tomatoes in a saucepan with a pint of white wine, sliced carrot, onion, celery, bouquet, pinch of salt and mignonnette, pepper ; 214 The New Practical Cookery Guide. simmer fifteen to twenty minutes and add about half a pint of espagnole, half a pint of veloute, and a pint of good stock, cook half an hour longer and strain. Sauce Chaude. Africaine — Demiglace, onion flavour, madeira heated with chopped truffe and cayenne, -and mixed. Albert — Hot horseradish sauce. Albufera — Supreme sauce mixed with veal glaze, pimento, cayenne. Ambassadrice — Pounded chicken mixed with cream, and added to supreme sauce. Americaine — Mirpoix of carrots, eschalots sauteed with butter, and pounded lobster and spawn, chervil, white wine and cayenne simmered, a little cognac added and tomato puree, seasoned to taste, finish with a little espagnole, simmer again and strain. Amirale — Fish veloute, lie anchovy butter, truffe and capers. Aurore — Bechamel or veloute mixed with tomato sauce and glaze. Ayoli — Pounded garlic, yolks of eggs, oil, juice of lemon, and seasoned. Banquiere — Veloute mixed with veal glaze, tomato sauce, madeira, lie cream and fresh butter. Batarde — Melted butter sauce, lie yolks, juice of lemon. Bavaroise — Hollandaise sauce, horseradish flavour, finished with crayfish or lobster butter. Bearnaise — White wine reduced with eschalots, tarragon, yolks of eggs added and sufficient Sauces. 215 butter gradually whisked in, juice of lemon, glaze, and chopped tarragon. Beauharnaise — Bearnaise sauce mixed with puree of tarragon (pale green). Belle Vue — Apple sauce and horseradish sauce mixed, and tabasco. Belmont — Demiglace with sliced truife and mush- rooms. Bennet — Rich demiglace, finished with cayenne and chopped olives. Bercy — Eschalots, white wine, and mignonette pepper, simmered, blended with fish veloute, fish essence, juice of lemon, and parsley. Bigarrade — Blanched julienne of orange rind and. lemon, blended with madeira sauce, game essence, juice of orange, curac^ao. Bonne femme — Fish veloute, eschalot flavour, lie yolks and cream. Bonnefoy — Bordelaise sauce mixed with maitre d’ hotel sauce and tarragon, beef marrow. Bordelaise — Bordeaux red wine and eschalots simmered with little powdered thyme, blended with espagnole, reduced and finished with meat glaze and juice of lemon. Boston — Robert sauce with French mustard and fresh butter. Bourgnignonne — Red Burgundy wine simmered with eschalots, powdered thyme, and bayleaf , lie with kneaded butter and flour, finished with fresh butter and cayenne, and glaze. Bressoise — Demiglace and juice of orange, puree of chicken’s liver lastlv. 216 The Nev) Practical Coolcery Guide. Bretonne — Yin blanc sauce with julienne of celery, leeks, and mushrooms. Britannia — Apple sauce with finely grated horse- radish, orange juice, and little marmalade. Burdwan — Demiglace with soy, ketchup, glaze, and cucumber. Byron — Italienne sauce with claret and chopped t ruffe. Can oti'ere — White matelotte sauce.

AI-modernized reading of the original text

Place dice of lean ham in a saucepan, with sliced carrot, onion, thyme, bay leaf, white peppercorns, and fry with a piece of butter till lightly coloured, add flour to make a roux, cook a few minutes longer, and moisten with sufficient tomato puree or fresh crushed tomatoes and white stock to produce the proper consistency, salt, soupçon of garlic (optional), cook slowly for an hour or so, and strain. •/ * Sauce Tomate II. Place about 61b. of crushed tomatoes in a saucepan with a pint of white wine, sliced carrot, onion, celery, bouquet, pinch of salt and mignonette, pepper ; 214 The New Practical Cookery Guide. simmer fifteen to twenty minutes and add about half a pint of espagnole, half a pint of veloute, and a pint of good stock, cook half an hour longer and strain. Sauce Chaude. Africaine — Demiglace, onion flavour, madeira heated with chopped truffe and cayenne, -and mixed. Albert — Hot horseradish sauce. Albufera — Supreme sauce mixed with veal glaze, pimento, cayenne. Ambassadrice — Pounded chicken mixed with cream, and added to supreme sauce. Americaine — Mirpoix of carrots, eschalots sauteed with butter, and pounded lobster and spawn, chervil, white wine and cayenne simmered, a little cognac added and tomato puree, seasoned to taste, finish with a little espagnole, simmer again and strain. Amirale — Fish veloute, lie anchovy butter, truffe and capers. Aurore — Bechamel or veloute mixed with tomato sauce and glaze. Ayoli — Pounded garlic, yolks of eggs, oil, juice of lemon, and seasoned. Banquiere — Veloute mixed with veal glaze, tomato sauce, madeira, lie cream and fresh butter. Batarde — Melted butter sauce, lie yolks, juice of lemon. Bavaroise — Hollandaise sauce, horseradish flavour, finished with crayfish or lobster butter. Bearnaise — White wine reduced with eschalots, tarragon, yolks of eggs added and sufficient Sauces. butter gradually whisked in, juice of lemon, glaze, and chopped tarragon. Beauharnaise — Bearnaise sauce mixed with puree of tarragon (pale green). Belle Vue — Apple sauce and horseradish sauce mixed, and tabasco. Belmont — Demiglace with sliced truife and mushrooms. Bennet — Rich demiglace, finished with cayenne and chopped olives. Bercy — Eschalots, white wine, and mignonette pepper, simmered, blended with fish veloute, fish essence, juice of lemon, and parsley. Bigarrade — Blanched julienne of orange rind and. lemon, blended with madeira sauce, game essence, juice of orange, curaçao. Bonne femme — Fish veloute, eschalot flavour, lie yolks and cream. Bonnefoy — Bordelaise sauce mixed with maitre d’ hotel sauce and tarragon, beef marrow. Bordelaise — Bordeaux red wine and eschalots simmered with little powdered thyme, blended with espagnole, reduced and finished with meat glaze and juice of lemon. Boston — Robert sauce with French mustard and fresh butter. Bourgnignonne — Red Burgundy wine simmered with eschalots, powdered thyme, and bayleaf , lie with kneaded butter and flour, finished with fresh butter and cayenne, and glaze. Bressoise — Demiglace and juice of orange, puree of chicken’s liver lastlv. 216 The Nev) Practical Cookery Guide. Bretonne — Yin blanc sauce with julienne of celery, leeks, and mushrooms. Britannia — Apple sauce with finely grated horseradish, orange juice, and little marmalade. Burdwan — Demiglace with soy, ketchup, glaze, and cucumber. Byron — Italienne sauce with claret and chopped t ruffe. Can oti'ere — White matelotte sauce.

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Bechamel IISauce Tomate I

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