Recherché entrées

Put the vinegar, shallots and whole tarragon leaves in a stew-pan, cover it and let the liquor reduce to about an eighth of the original quantity. Remove from the fire, cool a little, add the sauce and re-heat, then stir in the yolks of eggs, season with salt and mignonette pepper, whisk the whole over the fire and incorporate by degrees the butter. This sauce must on no account be allowed to boil when once the eggs are added. Pass it through a tammy cloth. Return to another stew-pan and whisk again over hot water or in a bain marie. Lastly, mix with a few chopped tarragon leaves, and serve as directed. Sauce Trianon Froide (Cold), (For Filets de Volaille Trianon.) Stir into one gill of Mayonnaise about half a gill of Italian tomato pulp, i dessert -spoonful of Soubise purde and half a teaspoonful of chopped tarragon leaves. Cut half a Spanish pimiento and one French gherkin into very fine short julienne strips, and add to the sauce which is then ready to serve. Sauce Bokar. This is made as follows : — Heat up \ gill of tomato puree with | gill of bdchamel. Mix | oz. sweet Bokar paprika with a little cream, and add to the above. Add a little beetroot, lemon juice, and 3 leaves of dissolved gelatine, season and strain. Sauce Bércy. Reduce ij gills of fish stock to about one-third its quantity, then add one chopped shallot previously tossed in butter, i glass white wine, i teaspoonful of meat or fish glaze ; reduce again, and add J gill of veloute sauce. i86 Recherche 'Entrees. and the juice of \ lemon. Tammy and return to the stew-pan, finish with i oz. of herb butter, and serve. Note. — ^The herb butter is made with finely chopped fennel, tarragon, and chervil, parsley and fresh butter. Sauce aux Concombres. (Cold Cucumber Sauce.) Peel thinly a small cucumber, cut it into small pieces, boil in salted water till tender, drain, and rub through a hair sieve ; return the pulp to the stew-pan, add a gill of reduced bechamel sauce, allow it to reduce and let it cool. Whip up \ gih of cream, work into this a gUl of mayonnaise sauce, and mix slowly with the reduced cold sauce ; season with a little salt and pepper if needed. The sauce is then ready for serving. Sauce froide aux Fines Herbes. (Cold Green Herb Sauce.) Blanch a handful of washed sorell leaves, a small bunch of parsley leaves, and a few tarragon leaves, drain well and pound in a mortar with 3 hard-boiled yolks of eggs and a gill of mayonnaise sauce. Rub through a fine sieve and blend with more mayonnaise. Care must, however, be taken so as to retain a green tint to the sauce. Sauce Chaudfroid Blonde. (Brown Chaudfroid Sauce.) I pint of rich Espagnole sauce, i glass Marsala or sherry, 5-6 sheets of French gelatine, i gill of aspic, \ gill cream. Warm up the Espagnole sauce, add the wine, soak the gelatine, drain and melt it, and strain it into the sauce with the melted aspic ; boil it for a few minutes, skim, and pass through a tammy cloth, let it cool a little, and add the cream ; season it necessary, and use as required. Sauces and Auxiliaries. 187 Sauce Chaudfroid Blanche. (White Chaudfroid Sauce.) J pint of veloutd or supreme sauce, i gill of cream, i gill of aspic jelly, 5-6 sheets of French gelatine, a few drops of chilli vinegar, a dessert-spoonful of lemon juice. Heat up the supreme sauce in a well tinned stew-pan, and pour in the dissolved aspic. Soak the gelatine drain it, melt and strain into the sauce, boil up and simmer for a few minutes, then add the lemon juice and vinegar, boil up again, and pass through a tammy cloth. Allow to cool a little, next add the cream and use as requested. Pink Chaudfroid Sauce. Proceed as directed in the foregoing recipe, but use i gill of white sauce and i gUl of tomato pulp or puree in place of velout6 or supreme sauce. Sauce Chaudfroid Verte. (Green Chaudfroid Sauce.)