79. Bisque of Clams. Boil fifty clams in their
juice for about five minutes, drain them, chop them
fine, then pound them. Put in a saucepan on the
fire four ounces of butter, with two ounces of flour,
add your clams with their juice, two pinches of salt,
one of pepper, one of cayenne, and two and a half
pints of milk✪ Bisque of Clams, stir constantly, and, just before begin-
ning to boil, remove from the fire, strain, heat again
over the fire, and serve.
Bisque of oysters is prepared in the same manner.
CHAPTER II.
SAUCES.
80. Spanish Sauce. Melt two ounces of but-
ter in a saucepan, to which add two ounces of flour,
and put on a gentle fire, stirring until colored a nice
brown ; then mix with the flour and butter a pint
of consomme" (stock, Art. 1), an ounce and a half
of lean raw ham, a carrot, an onion, a piece of cel-
ery, two cloves, a pinch of salt and pepper, and stir
until beginning to boil. Remove the saucepan to
the back of the range, so as to simmer gently for an
hour ; skim off the grease carefully and strain.
81. Sauce Allemande. Melt two ounces of
butter and mix thoroughly with it two ounces of
flour on a gentle fire. Add immediately a pint of
consomme (stock, Art. 1), a little salt and pepper,
and stir until boiling. After boiling fifteen minutes,
remove from the fire and skim the grease off care-
fully. When your sauce has ceased boiling, add the
yolks of three eggs, well mixed in a little water, and
stirred in quickly with an egg-beater, so as to make
your sauce light.
82. Sauce Veloutee. Put in a saucepan two
pounds of veal, the thighs of a chicken, two carrots,
3*
FRENCH DISHES.
two onions, a few branches of parsley, inclosing two
cloves, two bay-leaves, a clove of garlic ; tie all to-
gether, adding a little salt and pepper, and one
quart of consomme (stock, Art. i). When beginning
to boil, skim constantly, so as to clear the sauce
well. Remove the saucepan to the back of the
range and simmer gently two hours. Melt two
ounces of butter in a saucepan on the fire, with
which mix thoroughly an ounce of flour. When
beginning to color slightly, add a pint of the liquid
in which your meats were boiled, strain half a wine-
glass of the juice of canned mushrooms, add it to
your sauce, which boil forty-five minutes ; strain, and
serve.
83. Bechamel Sauce. Melt an ounce of but-
ter in a saucepan, add an ounce of flour, and mix
well together. Then add an onion cut in slices, half
an ounce of lean raw ham, and a little salt and pep-
per. When beginning to color slightly, moisten with
a pint of milk, stir well until boiling, after which boil
ten minutes longer ; strain, and serve.
84. White Sauce, or Butter-Sauce. Put in
a saucepan on the fire an ounce of butter, which
melt, and add to it one tablespoonful of flour, a little
salt, white pepper, a little nutmeg, and mix all well
together, adding a glass of water ; stir until boiling,
add an ounce of butter and the juice of a lemon ;
strain, and serve.
85. Sauce Hollandaise. Put two ounces of
butter in a saucepan, with a little salt, nutmeg, a
glass and a quarter of water, and mix all together on
SA UCES.
37
Page 14 · 1 recipe record on this page
Presented as published in 1886. 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
79. Bisque of Clams. Boil fifty clams in their juice for about five minutes, drain them, chop them fine, then pound them. Put in a saucepan on the fire four ounces of butter, with two ounces of flour, add your clams with their juice, two pinches of salt, one of pepper, one of cayenne, and two and a half pints of milk, stir constantly, and, just before beginning to boil, remove from the fire, strain, heat again over the fire, and serve.
Bisque of oysters is prepared in the same manner.
CHAPTER II.
80. Spanish Sauce. Melt two ounces of butter in a saucepan, to which add two ounces of flour, and put on a gentle fire, stirring until colored a nice brown ; then mix with the flour and butter a pint of consomme (stock, Art. 1), an ounce and a half of lean raw ham, a carrot, an onion, a piece of celery, two cloves, a pinch of salt and pepper, and stir until beginning to boil. Remove the saucepan to the back of the range, so as to simmer gently for an hour ; skim off the grease carefully and strain.
81. Sauce Allemande. Melt two ounces of butter and mix thoroughly with it two ounces of flour on a gentle fire. Add immediately a pint of consomme (stock, Art. 1), a little salt and pepper, and stir until boiling. After boiling fifteen minutes, remove from the fire and skim the grease off carefully. When your sauce has ceased boiling, add the yolks of three eggs, well mixed in a little water, and stirred in quickly with an egg-beater, so as to make your sauce light.
82. Sauce Veloutee. Put in a saucepan two pounds of veal, the thighs of a chicken, two carrots,
3*
two onions, a few branches of parsley, inclosing two cloves, two bay-leaves, a clove of garlic ; tie all together, adding a little salt and pepper, and one quart of consomme (stock, Art. i). When beginning to boil, skim constantly, so as to clear the sauce well. Remove the saucepan to the back of the range and simmer gently two hours. Melt two ounces of butter in a saucepan on the fire, with which mix thoroughly an ounce of flour. When beginning to color slightly, add a pint of the liquid in which your meats were boiled, strain half a wineglass of the juice of canned mushrooms, add it to your sauce, which boil forty-five minutes ; strain, and serve.
83. Bechamel Sauce. Melt an ounce of butter in a saucepan, add an ounce of flour, and mix well together. Then add an onion cut in slices, half an ounce of lean raw ham, and a little salt and pepper. When beginning to color slightly, moisten with a pint of milk, stir well until boiling, after which boil ten minutes longer ; strain, and serve.
84. White Sauce, or Butter-Sauce. Put in a saucepan on the fire an ounce of butter, which melt, and add to it one tablespoonful of flour, a little salt, white pepper, a little nutmeg, and mix all well together, adding a glass of water ; stir until boiling, add an ounce of butter and the juice of a lemon ; strain, and serve.
85. Sauce Hollandaise. Put two ounces of butter in a saucepan, with a little salt, nutmeg, a glass and a quarter of water, and mix all together on
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Bisque of Clams