Recherché entrées

Remove the stems from the tomatoes and slice them, put them in a stew-pan with the butter, herbs, and onion, 176 Recherche Entrees. the latter peeled and finely sliced. Cook till tender, and rub through a sieve. Return to the stew-pan, add the brown or white sauce, boil for about 10 minutes, skim, season, and use as required. Note.—A few drops of vinegar or lemon juice may be added to the sauce where piquancy is liked. Sauce Madere. (Madeira Sauce.) Reduce \ pint Espagnole sauce with i^ giUs of good gravy (made of veal stock) strained and free from grease, allow to simmer for about 15 minutes, and season with salt and pepper, add one glass of sherry or Madeira wine, reduce a little, and finish by working in J oz . of meat glaze . Sauce Mirabeau. I gill Espagnole sauce, i\ giUs stock, \ small onion. I small carrot, J gill Burgundy wine, \ gill mushroom liquor, ij oz. fresh butter, chopped tarragon, chervil and parsley. Prepare a rich stock from the bones and trimmings of a fowl. Peel the onion, scrape the carrot, and mince both ; fry them in a little butter to a nice light brown colour, drain off the butter, add the wine, cover and let boil quickly for a few minutes, then add the mushroom Hquor and the stock, reduce to about half the original quantity, then stir in the Espagnole sauce, and let simmer for about ten minutes. Strain into a clean saucepan, add the remainder of the butter, about a teaspoonful (in all) of chopped parsley, tarragon, and chervil, also a few drops of lemon juice and seasoning, if found necessary. Whisk over the fire until thoroughly hot (not boiling). Serve with fillets of beef Tournedos or chateau-briant. FILETS DE BCEUF, A LA RAVIGOTE. (p. 89.) MOUSSE DE JAMBON A l'^CARLATE. 117.) Sauces and Auxiliaries. 177 Sauce Piquante. (Sharp Sauce.) I onion or 4 shallots, 3 gherkins (chopped), i tablespoonful chopped capers, i gill vinegar, i teaspoonful anchovy essence, i bay-leaf, i sprig of thyme, f pint Espagnole sauce. Peel and chop the onion or shallots, put them in a stew-pan with the vinegar, bay-leaf and thyme, cover, and reduce to half the quantity of liquor. Strain into another stew-pan, add the chopped gherkins and capers, moisten with the sauce, add the anchovy essence, boil for a few minutes, and use as required. Sauce Robert. Peel and chop finely i small onion, fry it without browning in ^ oz. of butter, add i glass of white wine and reduce to two-thirds. Next add | pint of demi-glace sauce and cook for 10 minutes longer. Lastly add i teaspoonful of meat glaze, i teaspoonful of French mustard, and a pinch of castor sugar. Reheat and serve. Sauce Pompadour. 2 07. butter, ^ pint veloute or AUemande sauce, i shallot, 6 preserved mushrooms, 2 yolks of eggs, \ gill cream, i teaspoonful chopped parsley, salt,"pepper, and a grate of nutmeg. Peel and chop the shaUot, and mince finely the mushrooms. Blend the shallot iji an ounce of butter, but do not let it take colour ; put in the mushrooms and stir over the fire until all moisture is absorbed, then add the sauce, stir until it boils, skim well, and let it cook a few minutes. Beat up the yolks of eggs with the cream and parsley, stir this into the sauce, and season with salt, pepper, and a little nutmeg ; finish with the remaining ounce of butter, but do not let it boil again. Keep in the bain-marie until required for serving. •-■ M 178 Recherche Entrees. Sauce Poivrade. (Pepper Sauce.) Prepare a mirepoix of \ minced carrot, J onion, 2 shallots, a little parsley and thyme, browned in i oz. of butter, add i gUl of vinegar, cover and reduce to onethird, then add \ pint espagnole sauce and 10 crushed peppercorns, cook for 10 minutes, then skim and strain. Season with a pinch of Nepaul pepper and serve. Sauce Br^teuil.