Weigh 2 ozs. each of butter and flour (which has
been dried, but not browned), and stir the flour and
half the butter in a saucepan in the bain-marie, or a
milk saucepan, for about three minutes ; then pour in
slowly the requisite quantity of stock or broth to
dilute the sauce ; let it stand off the fire for two
minutes, and then mix in the yolks of two eggs✪ Sauce a la Poulette which
have been stirred, but not beaten. Just replace in
the bain-marie, and at the last moment stir in the
rest of the butter. This sauce is appropriate to
dressed carrots (Dutch-horn), to lambs' feet or tails,
to dressed fish, &c.
A little chopped parsley or shallot may be put in
this sauce if more flavour is desired. A very little
pepper and salt, if the broth added does not contain
those flavours.
Sauce a la d'Uxelles.
Chop up button mushrooms, shallots, chibbals,
parsley, and bacon, fry in butter, but do not let
them brown. Season with pepper and salt and a
bay leaf ; add some pale sauce and simmer ; squeeze
in a little lemon-juice, and, as a last thing, stir in one
Qgg or more, according to quantity. Pour into a
basin to cool, and use as coating to any dish of which
the meat has to be wrapped in paper, or to be placed
on silver skewers and fried in breadcrumbs. The
entree is then described as a la cfUxelles.
SA UCES. 277
Sauce cl la Ste.-lVLenehould.
Put some butter cut into little bits, so that it
melts quickly, into a milk saucepan, and dredge in
some dried flour. Dilute this with new milk, or milk
and cream. Season with mushrooms, chibbals, pepper
and salt ; stir and simmer ; pass it through a tamis ;
put it again into the saucepan with either chopped
parsley, or, if for pigs' feet, with chopped sage.
Sauce Perigueux.
This sauce can be made with ' Pelures de truffes,'
which are much cheaper than truffles.
Take them out of the tin ; stir them into some
rich stock, and simmer in a stewpan with a wine-glass
of sherry or Chablis. The simmering must be carried
on till the raw taste of the truffles disappears. The
sauce keeps two or three days, and can easily be
warmed.
Remoulade Sauce {hot).
Take mushrooms and chibbals cut to the same
size, chopped parsley and a touch of garlic, best ob-
tained by cutting up the chibbals with a knife rubbed
with garlic. Fry in salad oil ; then simmer in broth
with enough Maille vinegar to give sharpness, but not
to dominate the mushroom flavour. Before serving
introduce a teaspoonful of mustard flour✪ Mushroom and Chibbals let it warm
and mingle, but not boil.
278 SA UCES.
R^moulade Sauce {cold),
Chibbals, capers, anchovies {i.e. anchovies preserved
in oil), are to be chopped up with parsley, mustard,
pepper and salt. Mix with salad oil, and lastly a
teaspoonful or more of Maille vinegar✪ R^moulade Sauce. Take care
that neither flavour is in excess. If garlic is liked,
the taste may be given as in the preceding sauce.
Czarina Sauce.
Have a very rich brown sauce, and to this add
sultana raisins, gherkins cut to the size of the raisins,
and lemon-peel which has been parboiled and also
cut to the same size. Season with black pepper, and
simmer, stirring in at the last moment enough butter✪ Czarina Sauce
to give softness to the other ingredients.
Fair Maid's Sauce. ✪ Fair Maid's Sauce
Page 113 · 5 recipe records on this page
Presented as published in 1882. 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
Weigh 2 ozs. each of butter and flour (which has been dried, but not browned), and stir the flour and half the butter in a saucepan in the bain-marie, or a milk saucepan, for about three minutes ; then pour in slowly the requisite quantity of stock or broth to dilute the sauce ; let it stand off the fire for two minutes, and then mix in the yolks of two eggs which have been stirred, but not beaten. Just replace in the bain-marie, and at the last moment stir in the rest of the butter. This sauce is appropriate to dressed carrots (Dutch-horn), to lambs' feet or tails, to dressed fish, &c.
A little chopped parsley or shallot may be put in this sauce if more flavour is desired. A very little pepper and salt, if the broth added does not contain those flavours.
Sauce a la d'Uxelles.
Chop up button mushrooms, shallots, chibbals, parsley, and bacon, fry in butter, but do not let them brown. Season with pepper and salt and a bay leaf ; add some pale sauce and simmer ; squeeze in a little lemon-juice, and, as a last thing, stir in one egg or more, according to quantity. Pour into a basin to cool, and use as coating to any dish of which the meat has to be wrapped in paper, or to be placed on silver skewers and fried in breadcrumbs. The entree is then described as a la cfUxelles.
Sauce a la Ste.-Menehould.
Put some butter cut into little bits, so that it melts quickly, into a milk saucepan, and dredge in some dried flour. Dilute this with new milk, or milk and cream. Season with mushrooms, chibbals, pepper and salt ; stir and simmer ; pass it through a tamis ; put it again into the saucepan with either chopped parsley, or, if for pigs' feet, with chopped sage.
Sauce Perigueux.
This sauce can be made with ' Pelures de truffes,' which are much cheaper than truffles.
Take them out of the tin ; stir them into some rich stock, and simmer in a stewpan with a wine-glass of sherry or Chablis. The simmering must be carried on till the raw taste of the truffles disappears. The sauce keeps two or three days, and can easily be warmed.
Remoulade Sauce {hot).
Take mushrooms and chibbals cut to the same size, chopped parsley and a touch of garlic, best obtained by cutting up the chibbals with a knife rubbed with garlic. Fry in salad oil ; then simmer in broth with enough Maille vinegar to give sharpness, but not to dominate the mushroom flavour. Before serving introduce a teaspoonful of mustard flour let it warm and mingle, but not boil.
Remoulade Sauce (cold),
Chibbals, capers, anchovies {i.e. anchovies preserved in oil), are to be chopped up with parsley, mustard, pepper and salt. Mix with salad oil, and lastly a teaspoonful or more of Maille vinegar. Take care that neither flavour is in excess. If garlic is liked, the taste may be given as in the preceding sauce.
Czarina Sauce.
Have a very rich brown sauce, and to this add sultana raisins, gherkins cut to the size of the raisins, and lemon-peel which has been parboiled and also cut to the same size. Season with black pepper, and simmer, stirring in at the last moment enough butter to give softness to the other ingredients.
Fair Maid's Sauce.
Records on this page
Sauce a la PouletteMushroom and ChibbalsR^moulade SauceCzarina SauceFair Maid's Sauce