Prepare \ a pint of a fish stock with the trimmings of
fish, bones, etc., strain, and reduce to half with a glass of
Rhine wine. Then add i oz. of mushroom trimmings,
some truffle essence and peelings, also i gill of veloute or
AUemande sauce, and \ gill of cream.
Simmer for ten minutes, and pass through a tammy
cloth. Re-heat, and bind with 2 yolks of eggs, finish
with a pat of fresh butter, and a few drops of lemon
juice, also additional seasoning if required.
Sauce Mand§.
This consists of ij giQs of Hollandaise sauce into
which I table-spoonful of cooked cucumber puree, i
table-spoonful of fish essence, i dessert-spoonful of lemon
juice, and a grate of lemon rind have been incorporated.
Sauce Bulgarienne.
This consists of i giU of mayonnaise to which J giU of
boiUng cream is added, also a table-spoonful of finely
chopped celery, and add 2 table-spoonfuls of tomato
pulp. Whisk up over a pan of boiling water to get just
warm. Season to taste and serve. Serve this sauce
with the Quenelles k la Moelle.
Sauces and Auxiliaries. 179
Sauce Colbert.
Put into a saucepan one gill of espagnole or good brown
sauce, half a glass of sherry, one dessert-spoonful of meat
glaze, half a teaspoonful of lemon juice, boil up, skim,
and add one dessert-spoonful of chopped parsley, tarragon
and chervil, and finish with a pat of fresh butter whisked
in by degrees.
Sauce Mousseline.
(White Mousseline Sauce.)
\ gill cream, 4 yolks of eggs, 3 crushed long pepper-
corns, I oz. butter, salt, nutmeg, lemon juice.
Put the cream, egg yolks, and pepper in a stew-pan,
place this in a bain marie or stew-pan half filled
with boiling water, beat up with a whisk for a little
timC; then add one at a time little pieces of butter ;
stir all the time, but do not add any more butter until
each piece has been thoroughly worked in and is
absorbed in the sauce. The sauce when finished will
have the appearance of a frothy cream, and should then
be passed through a tammy cloth. Just before serving
finish off with a little rich white stock, a few drops of
lemon juice, a pinch of salt, and a grate of nutmeg should
be added during the process of whisking. Serve with
chicken mousse or soufHees.
Sauce Champignons, blanche.
(White Mushroom Sauce.)
Boil together ij gills of bechamel sauce and the same
quantity of veal stock (or other white stock), reduce to
about half its original quantity. Skim well and add 10 to
12 preserved mushrooms cut into slices, i table-spoonful
of mushroom liquor, i dessert-spoonful of lemon juice,
and about half a gill of Chablis or other white wine.
Let the whole boil for ten minutes, season to taste,
then add i table-spoonful of cream, and serve.
i8o Recherche Entrees.
Sauce Italienne.
(Brown Mushroom Sauce.)
Chop finely lo to 12 preserved mushrooms (cham-
pignons), put them in a small stew-pan with a little of
the liquor and a small glass of sherry, cover and allow to
reduce well. Now add half a pint of demi-glace or thin
Espagnole sauce ; boil up, skim, season to taste, and
use as required.
Sauce Chateaubriand.
(Also called Crapaudine Sauce.)
I gill Chablis or Sauterne wine, 2 cloves, i sprig of
thyme, 2 shallots, 12 peppercorns, about ij gill meat
gla/e, the juice of J lemon, 2 07. butter, | teaspoonful
chopped tarragon✪ Sauce Chateaubriand.
Peel and chop the shallots, put them with the wine,
cloves, thyme, and crushed peppercorns in a small stew-
pan, cover and reduce to half its quantity, strain into
another stew-pan, add the lemon juice. Work in the
meat glaze and butter bit by bit (keep the stew-pan in the
bain marie), add the tarragon last of all. Whisk well,
and serve very hot with fillet steak, Tournedos,
Chateaubriand, etc.
Champagne Sauce. ✪ Champagne Sauce
Page 78 · 2 recipe records on this page
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
Prepare \ a pint of a fish stock with the trimmings of fish, bones, etc., strain, and reduce to half with a glass of Rhine wine. Then add i oz. of mushroom trimmings, some truffle essence and peelings, also i gill of veloute or AUemande sauce, and \ gill of cream.
Simmer for ten minutes, and pass through a tammy cloth. Re-heat, and bind with 2 yolks of eggs, finish with a pat of fresh butter, and a few drops of lemon juice, also additional seasoning if required.
Sauce Mandé.
This consists of 1½ gills of Hollandaise sauce into which I table-spoonful of cooked cucumber puree, i table-spoonful of fish essence, i dessert-spoonful of lemon juice, and a grate of lemon rind have been incorporated.
Sauce Bulgarienne.
This consists of 1 gill of mayonnaise to which ½ gill of boiling cream is added, also a table-spoonful of finely chopped celery, and add 2 table-spoonfuls of tomato pulp. Whisk up over a pan of boiling water to get just warm. Season to taste and serve. Serve this sauce with the Quenelles k la Moelle.
Sauces and Auxiliaries. 179
Sauce Colbert.
Put into a saucepan one gill of espagnole or good brown sauce, half a glass of sherry, one dessert-spoonful of meat glaze, half a teaspoonful of lemon juice, boil up, skim, and add one dessert-spoonful of chopped parsley, tarragon and chervil, and finish with a pat of fresh butter whisked in by degrees.
Sauce Mousseline. (White Mousseline Sauce.)
\ gill cream, 4 yolks of eggs, 3 crushed long peppercorns, I oz. butter, salt, nutmeg, lemon juice.
Put the cream, egg yolks, and pepper in a stew-pan, place this in a bain marie or stew-pan half filled with boiling water, beat up with a whisk for a little time; then add one at a time little pieces of butter ; stir all the time, but do not add any more butter until each piece has been thoroughly worked in and is absorbed in the sauce. The sauce when finished will have the appearance of a frothy cream, and should then be passed through a tammy cloth. Just before serving finish off with a little rich white stock, a few drops of lemon juice, a pinch of salt, and a grate of nutmeg should be added during the process of whisking. Serve with chicken mousse or soufflées.
Sauce Champignons, blanche. (White Mushroom Sauce.) Boil together 1½ gills of bechamel sauce and the same quantity of veal stock (or other white stock), reduce to about half its original quantity. Skim well and add 10 to 12 preserved mushrooms cut into slices, i table-spoonful of mushroom liquor, i dessert-spoonful of lemon juice, and about half a gill of Chablis or other white wine. Let the whole boil for ten minutes, season to taste, then add i table-spoonful of cream, and serve.
i8o Recherche Entrees.
Sauce Italienne. (Brown Mushroom Sauce.) Chop finely lo to 12 preserved mushrooms (champignons), put them in a small stew-pan with a little of the liquor and a small glass of sherry, cover and allow to reduce well. Now add half a pint of demi-glace or thin Espagnole sauce ; boil up, skim, season to taste, and use as required.
Sauce Chateaubriand. (Also called Crapaudine Sauce.)
I gill Chablis or Sauterne wine, 2 cloves, i sprig of thyme, 2 shallots, 12 peppercorns, about 1½ gill meat glaze, the juice of J lemon, 2 07. butter, | teaspoonful chopped tarragon.
Peel and chop the shallots, put them with the wine, cloves, thyme, and crushed peppercorns in a small stewpan, cover and reduce to half its quantity, strain into another stew-pan, add the lemon juice. Work in the meat glaze and butter bit by bit (keep the stew-pan in the bain marie), add the tarragon last of all. Whisk well, and serve very hot with fillet steak, Tournedos, Chateaubriand, etc.
Champagne Sauce.
Records on this page
Sauce ChateaubriandChampagne Sauce