French dishes for American tables

101. Sauce Bordelaise. Peel two cloves of garlic, and put them in a saucepan, with a pinch of chervil, a few tarragon-leaves, two bay-leaves, a lemon, from which you have removed the peel and the seeds, two cloves, two tablespoonfuls of oil, and two claret-glasses of white wine. Reduce one half on a very gentle fire, add half a pint of Spanish sauce (Art. 80), boil half an hour, carefully remove all grease, and pour in another glass of white wine. Boil ten minutes, add the juice of a lemon, strain, put back your sauce on the fire, cut a dozen mushrooms in very small pieces, add them to your sauce, and serve. 102. Another way of making Sauce Bordelaise. Peel and chop very fine four cloves of garlic, which put into a saucepan with three tablespoonfuls of oil. When beginning to color lightly, add a tablespoonful of chopped parsley. This sauce should never be made until ready to serve on the instant. 103. Sauce a la Poulette. Put in a saucepan three sherry-glasses of water, three ounces of butter, the juice of half a lemon, and a pinch of salt and white pepper. As soon as beginning to boil, take off the fire, and, when boiling ceases, add the yolks of four eggs which you have previously mixed well, in about a sherry-glass of water. Stir constantly so that the sauce does not break, strain it, and add to it a little parsley chopped fine. 104. Sauce Fleurette. Proceed as for the foregoing, except, instead of the parsley, add only the ends of some chervil-leaves, not chopped. 105. Sauce a la Mariniere. Cut a small eel and a pike in small pieces, put them in a saucepan, with an onion, a carrot, three branches of parsley, half a dozen mushrooms, a little thyme, two bayleaves, and a pinch of allspice ; moisten with half a bottle of red wine, and boil forty minutes. Add half a pint of Spanish sauce (Art. 80), and simmer at the back of the range for half an hour. Take out your pieces of fish and strain the liquid in which they were boiled. Peel twenty small white onions, which put in a saucepan with half an ounce of butter. When they begin to color slightly, add to them a very little of the sauce until they are cooked, then add to them the whole of the sauce, and serve. 106. Lobster Sauce. Take a boiled lobster, separate it in two, remove the coral, which wash well in cold water ; lay it on a table, with half an ounce of butter, mix well together with the blade of a knife, and press through a sieve. Pound to a paste quarter of a pound of the meat of the lobster. Put half a pint of white sauce (Art. 84) in a saucepan, and, when boiling, add the above ingredients, which stir well, so as to mix thoroughly ; strain, and serve. As there is not always coral in every lobster, it is well to preserve it in a little vinegar, and put it by until needed. 107. Shrimp Sauce. Take half a pint of white sauce (Art. 84), which should be boiling; add a little lobster-coral and butter, as described in lobster sauce (Art. 106), or half a tablespoonful of anchovy sauce. Remove the shells from four dozen shrimps, and serve in your sauce.