Put the butter into a stew-pan with the bacon and
vegetables (except the tomatoes) ; allow them to fry to
nice brown. Add the flour and fry this at a more gentle
heat until a chestnut brown. Add the stock, stir till
boiling, then add the tomatoes cut into slices, and cook
for three-quarters of an hour. Add the claret, re-boil,
and cook for another 30 minutes, and pass through the
tammy cloth. Re-heat and serve as required. It is as
well to make this sauce in considerable quantities, to
be used as required. A little sherry added to the sauce
is an improvement.
Bechamel Sauce.
ij 02. flour, ij pints milk or milk and white stock, i
small bouquet garni, 2 oz. butter, \ carrot, i small onion
or shallot, 10 peppercorns, i small blade of mace, half a
bay-leaf, seasoning.
Put the milk or milk and stock on to boil with the
carrot, cleaned and sliced, the onion or shallot (peeled), the
bouquet, peppercorns, mace and bay-leaf. Melt the
butter in a stew-pan, stir in the flour, and cook a little
without browning (or use white roux), stir in_the milk,
174
Recherche Entrees.
etc. (hot). Whisk over the fire until it boils and let
simmer from 15 to 20 minutes. Take out the bouquet
and vegetables, rub the sauce through a sieve or tammy,
return to the stew-pan, season lightly with salt, pepper,
and a grate of nutmeg. The sauce is then ready for use.
If required richer, add a little cream.
Demi-Glace Sauce.
This sauce is made from the gravy of roast veal, or
other roast meat, which is reduced to the desired con-
sistency. To each giU add a ladleful of espagnole sauce,
and a dessert-spoonful of sherry. Reduce the sauce,
season to taste, then pass it through a cloth or strainer,
and serve as required.
Sauce Gibier.
(Game Sauce.)
The trimmings or carcases of any kind of game may be
used for this sauce, those of grouse or woodcock are
preferable.
Chop small the trimmings of game, put them in a stew-
pan with a small onion, a piece of carrot, and a piece of
turnip, all cut into slices, a few sprigs of parsley, a sprig
of thyme, one of marjoram, a bay-leaf, a small blade of
mace, and i clove. Fry in butter for a few minutes
and moisten with \ gill of sherry. Cover and put
on the fire to cook for 5 minutes. Now add a
good pint of Espagnole or brown sauce, let it come
quickly to a boil, skim, keep simmering for 15 minutes
longer and pass through a tammy cloth, return to a
clean saucepan, season with a little salt, if necessary,
and keep hot in the bain-marie until required for
serving.
Sauces and Auxiliaries. 175
Sauce P6rigord.
(Truffle Sauce.)
3 large truffles, J pint brown or Espagnole sauce, i gill
tomato sauce, i glass Marsala or sherry, i teaspoonful
anchovy essence, | oz. fresh butter.
Chop finely the truffles, put them in a small stew-pan
with the Marsala wine. Cover and reduce to one half ;
add the brown sauce, and the tomato sauce, boil for a
few minutes, skim and season to taste. Work in the
anchovy essence, and a pat of fresh butter. Keep hot in
a bain-marie and use as required.
Sauce au Kari.
(Curry Sauce.)
'1 small onion, i small carrot, | oz. butter, i table-
spoonful best curry powder, J small sour apple, J gUl
tomato puree, i gill Espagnole sauce, i French gherkin,
and seasoning.
Peel and slice the onion, scrape and slice the carrot, fry
both in the butter till the onion has acquired a light brown
colour, then add the curry powder, and stir for a few
seconds. Next add the apple peeled and chopped,
moisten with the tomato puree and the brown sauce,
and simmer for 20 minutes. Strain, season to taste, and
stir in last of aU the finely chopped gherkin. Re-heat,
skim, and use as required.
Sauce Tomate.
(Tomato Sauce.)
I lb. ripe tomatoes, \ bay-leaf, i sprig of thyme, |
small onion, i oz. of butter, i gill of Espagnole or be-
chamel sauce, pepper and salt.
Page 76
Presented as published in 1907. 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
Put the butter into a stew-pan with the bacon and vegetables (except the tomatoes) ; allow them to fry to nice brown. Add the flour and fry this at a more gentle heat until a chestnut brown. Add the stock, stir till boiling, then add the tomatoes cut into slices, and cook for three-quarters of an hour. Add the claret, re-boil, and cook for another 30 minutes, and pass through the tammy cloth. Re-heat and serve as required. It is as well to make this sauce in considerable quantities, to be used as required. A little sherry added to the sauce is an improvement.
Bechamel Sauce.
ij 02. flour, ij pints milk or milk and white stock, i small bouquet garni, 2 oz. butter, \ carrot, i small onion or shallot, 10 peppercorns, i small blade of mace, half a bay-leaf, seasoning.
Put the milk or milk and stock on to boil with the carrot, cleaned and sliced, the onion or shallot (peeled), the bouquet, peppercorns, mace and bay-leaf. Melt the butter in a stew-pan, stir in the flour, and cook a little without browning (or use white roux), stir in the milk,
Recherche Entrees.
etc. (hot). Whisk over the fire until it boils and let simmer from 15 to 20 minutes. Take out the bouquet and vegetables, rub the sauce through a sieve or tammy, return to the stew-pan, season lightly with salt, pepper, and a grate of nutmeg. The sauce is then ready for use. If required richer, add a little cream.
Demi-Glace Sauce.
This sauce is made from the gravy of roast veal, or other roast meat, which is reduced to the desired consistency. To each giU add a ladleful of espagnole sauce, and a dessert-spoonful of sherry. Reduce the sauce, season to taste, then pass it through a cloth or strainer, and serve as required.
Sauce Gibier. (Game Sauce.)
The trimmings or carcases of any kind of game may be used for this sauce, those of grouse or woodcock are preferable.
Chop small the trimmings of game, put them in a stewpan with a small onion, a piece of carrot, and a piece of turnip, all cut into slices, a few sprigs of parsley, a sprig of thyme, one of marjoram, a bay-leaf, a small blade of mace, and i clove. Fry in butter for a few minutes and moisten with \ gill of sherry. Cover and put on the fire to cook for 5 minutes. Now add a good pint of Espagnole or brown sauce, let it come quickly to a boil, skim, keep simmering for 15 minutes longer and pass through a tammy cloth, return to a clean saucepan, season with a little salt, if necessary, and keep hot in the bain-marie until required for serving.
Sauces and Auxiliaries. 175
Sauce P6rigord.
(Truffle Sauce.)
3 large truffles, J pint brown or Espagnole sauce, i gill tomato sauce, i glass Marsala or sherry, i teaspoonful anchovy essence, | oz. fresh butter.
Chop finely the truffles, put them in a small stew-pan with the Marsala wine. Cover and reduce to one half ; add the brown sauce, and the tomato sauce, boil for a few minutes, skim and season to taste. Work in the anchovy essence, and a pat of fresh butter. Keep hot in a bain-marie and use as required.
Sauce au Kari. (Curry Sauce.) '1 small onion, i small carrot, | oz. butter, i tablespoonful best curry powder, J small sour apple, J gUl tomato puree, i gill Espagnole sauce, i French gherkin, and seasoning.
Peel and slice the onion, scrape and slice the carrot, fry both in the butter till the onion has acquired a light brown colour, then add the curry powder, and stir for a few seconds. Next add the apple peeled and chopped, moisten with the tomato puree and the brown sauce, and simmer for 20 minutes. Strain, season to taste, and stir in last of aU the finely chopped gherkin. Re-heat, skim, and use as required.
Sauce Tomate. (Tomato Sauce.) I lb. ripe tomatoes, \ bay-leaf, i sprig of thyme, | small onion, i oz. of butter, i gill of Espagnole or bechamel sauce, pepper and salt.