Recherché entrées

Dissolve an ounce of butter in a stew-pan, add an ounce of flour, stir for a few minutes without browning Dilute with rather more than a pint of 'chicken stock, stir until it boils, season with salt, pepper and grated nut- meg ; let it simmer for half an hour. Skim, and finish with a liasion of two yolks of eggs, 2 table-spoonfuls of cream, and | oz. of fresh butter. Whisk over the fire until the eggs begin to set, but do not let it boil, add a tea- spoonful of lemon juice, and pass through a fine strainer or tammy cloth. Sauce R6gence. 2 small shallots, J oz. butter, i gill fish stock (prepared with the fish bones and some vegetable to flavour), J gill Marsala wine, i| gill Espagnole sauce, parsley, i bay- leaf, I sprig of thyme, i teaspoonful horseradish mustard, I table-spoonful meat glaze, i dessert-spoonful truffle trimmings, seasoning. Peel and chop finely the shallots ; fry them a golden brown in the butter, add the fish stock and the wine, cover and let reduce to half the original quantity ; now add a few sprigs of parsley, the bay-leaf and thyme, also the Espagnole sauce, let simmer gently for twenty min- utes, then strain and tammy the sauce. When required for table stir in the horseradish mustard and the meat glaze ; the latter should be incorporated in little bits. Season to taste, stir in lastly the truffles finely chopped, re-heat slowly, and use as directed. Hollandaise Sauce. ij 07. of butter, i oz. of flour, 3 gills of white stock, a little cream, salt and pepper, a little lemon juice, the yolks of 3 eggs, a few sprigs of tarragon and chervil. Melt butter, stir in the flour smoothly, then add the 184 Recherche Entrees. stock, and stir over the fire till it boils ; add the herbs and let simmer for 15 minutes. Beat up the yolks of eggs, add them to the cream, and strain into the sauce. Re-heat it without letting it boil and add the lemon juice. Note : A richer sauce is made by omitting the flour and increasing the butter, which must be whisked in. Cardinal Sauce. 4 pint veloute or bechamel sauce, juice of J lemon, i dessert-spoonful meat glaze, J gill mushroom liquor, i oz. butter, I 07. lobster coral, or i oz. lobster butter, salt, pepper, and nutmeg. Reduce the sauce with the mushroom liquor, season with salt, pepper, and a pinch of grated nutmeg ; add the lemon juice, and whisk in the butter and lobster coral — the latter finely chopped. Strain through a tammy cloth or fine strainer, return to the stew-pan, stir in the meat glaze, and keep hot in the bain marie until required for serving. Supreme Sauce. Put an ounce-and-a-half of butter in a stew-pan ; when melted, stir in an ounce of flour ; allow it to fry a little without browning. Add gradually ij pints of rich chicken stock, stir until it boils, and allow to simmer for 20 minutes. Skim, add one gill of cream and a table-spoonful of lemon juice. Season with salt, pepper, and a pinch of grated nutmeg. Pass through a tammy cloth or napkin, return to a clean stew-pan, re-heat, and whisk in J 07. of fresh butter. B^arnaise Sauce. 2 shallots, peeled and chopped finely, a few fresh tarra- gon leaves, i gill French wine vinegar, 3 yolks of eggs, \ teaspoonful mignonette pepper, a little salt, \ gill Sauces and Auxiliaries. 185 bechamel sauce, 3 oz. butter, J teaspoonful chopped parsley, and tarragon leaves.