Recherché entrées

Put two cloves, half a dozen peppercorns, a bay-leaf, and three-quarters of a pint of Espagnole sauce into a stew-pan on the fire ; let it reduce a little, add a glass of champagne, and the essence remaining from a braised ham. Reduce the whole for ten minutes, or longer if found too thin. Strain through a pointed strainer and serve with braised ham or braised duck. Sauce Chasseur. \ pint Mad ere sauce, ^ gill game hquor (fumet), lemon juice, and i to 3 livers of game. Sauces and Auxiliaries. i8i Chop the liver finely and toss in a little butter, then cook with the sauce and liquor of game for about ten minutes, season to taste, and skim, add a teaspoonful of lemon juice, and one of red currant jelly. Use as required for game entrees, etc. Sauce Zingara. Reduce \ a gill port wine with i gill tomato puree, add I gill salmi sauce and reduce with J a gill of rich stock ; then strain on to a stew-pan containing finely shredded ham, tongue, mushrooms and truffles, about i dessertspoonful of each and a few shreds of orange rind. Boil up for five minutes and serve as directed for Canard a la St. Germain. Sauce Bordelaise. I pint Espagnole or brown sauce, i wineglassful claret, 2 finely chopped shallots, J oz. meat glaze, i teaspoonful chopped herbs (parsley, tarragon and chervil), a pinch of sugar, salt and pepper. Put the wine and shallots in a stew-pan, reduce to half, add the sauce and cook slowly for twenty minutes. Take off the scum, add the chopped herbs and meat glaze. Season with sugar, salt and pepper, and give it one more boil, and keep hot in the bain-marie until required. Note. — In most cases where Bordelaise sauce is used and especially so with beef, some thin round slices of beef marrow are blanched and put on the meat before it is served or else warmed up in the sauce. Sauce Génoise. (Rich Brown Fish Sauce.) I sliced onion, i shallot, | clove of garlic, i oz. butter, small bouquet garni, i teaspoonful anchovy essence, 1 82 'Recherche Entries. I glass red wine (Burgundy), i pint Espagnole sauce (made from fish stock if desired), a pinch of mignonette pepper. Melt the butter in a stew-pan and fry onion, shallot, garlic and bouquet, add the wine, let simmer until the onions are done, then add the sauce and let simmer gently for ten minutes. Strain through a fine sieve or tammy. Add the pepper and anchovy essence, and use as directed. Sauce Aigre-Douce. J small onion, ^ teaspoonful castor sugar, \ glass white wine, 2 dessert-spoonfuls red currant jelly, \ oz. butter, \ pint Espagnole sauce, saltspoonful dry mustard. Peel and mince the onion, fry it in the butter to a nut brown colour, add the mustard, moisten with the wine, and reduce a little. Next add the Espagnole sauce and the red currant jelly, simmer gently for 20 minutes, season to taste and strain. Use as directed. Sauce VeIout§. Dissolve ij 02s. of butter in a stew-pan, stir in i oz. of sifted flour, cook a little without browning, moisten with a quart of rich and highly seasoned chicken or veal stock, add half a bay-leaf and 8 peppercorns, stir and simmer slowly for half an hour, take off the scum, and pass through a tammy cloth or napkin, return to the stewpan. Finish with i oz. of fresh butter and use as required. Stock for Velout6. — The stock from which veloute sauce should be made is made from veal bones, chicken bones, and trimmings, a flavouring of carrot, onion, celery, bouquet garni, and seasoning with an appropriate quantity of water. Sauces and Auxiliaries. 183 Sauce Allemande.