French dishes for American tables

94. Sauce Soubise. Peel and chop three onions, which put in a saucepan on the fire with an ounce of butter. Simmer very gently, so as not to color too much, and, after three quarters of an hour, add a tablespoonful of flour, salt, pepper, a little nutmeg, and mix all together. Moisten with a gill of consomme (stock, Art. 1), the same of cream, boil for five minutes, strain, heat again on the fire, and serve. 95. Sauce Poivrade. Put into a saucepan a chopped onion, three branches of thyme, three bayleaves, a clove of garlic, three cloves, six peppercorns, half an ounce of raw ham cut in small pieces, four tablespoonfuls of vinegar, a little pepper, a very little cayenne ; reduce until almost dry, moisten with a claret-glass of red wine and half a pint of Spanish sauce (Art. 80), boil fifteen minutes, strain, and serve. 96. Sauce Hachee. Peel and chop an onion, a pickle, a shallot, a tablespoonful of capers, and moisten with two tablespoonfuls of vinegar. Put them in a saucepan on the fire, reduce one half, add half a pint of Spanish sauce (Art. 80), a little cayenne pepper, a pinch of parsley chopped fine, half an ounce of capers, and two tablespoonfuls of winevinegar, boil five minutes, and serve. 97. Hunter Sauce. Put the remains of a roast partridge in a saucepan with half an ounce of raw ham, a carrot, an onion, a clove of garlic, a little thyme, three bay-leaves, and three cloves. Moisten with a glass of white wine, reduce one half, add half a pint of Spanish sauce (Art. 80), boil half an hour, strain, and serve. 98. Sauce Colbert. Put an ounce of glaze (Art. 179) in a saucepan on the fire with a tablespoonful of consomme (stock, Art. 1). Mix well together, and add half a pint of consomme (stock, Art. 1), half an ounce of butter in small pieces, and by degrees, stirring all the time. When all well mixed together, strain, add the juice of a lemon, a tablespoonful of chopped parsley, and serve. 99. Sauce Supreme. Cut up the remains of two roast chickens, which put into a saucepan with a pint of consomme- (stock, Art. 1), some branches of parsley, inclosing a clove, a clove of garlic, two bayleaves, salt, and white pepper, a very little thyme, and tie all together. Boil one hour, and strain. Put two ounces of butter in another saucepan, a tablespoonful of flour, a teaspoonful of corn-starch, mix thoroughly together, and add the liquid in which the remains of the chicken were broiled. Stir with a spoon until boiling, reduce one quarter, pour in two wineglasses of cream and one wineglass of sherry. Boil fifteen minutes longer, add the juice of a lemon, strain, and serve. 100. Sauce Venetienne. Put two tablespoonfuls of vinegar in a saucepan on the fire, with some parsley, a little tarragon, two cloves, a very little thyme, half an ounce of raw ham chopped up. Re- duce one half, and add half a pint sauce veloutee (Art. 82). Boil five minutes and strain. Chop fine a tablespoonful of chervil, the same of tarragon, boil them in hot water five minutes, dry with a napkin, and add to your sauce just before serving.