Put one-half a tumbler of currant jelly with one-half
a pint of port wine into a saucepan, let it boil, stirring
occasionally until the jelly is melted. Then add a pint
of brown sauce, a pinch of Cayenne pepper, and the juice
of a lemon. Reduce to the thickness wanted, and strain
through a fine sieve. This sauce is served with venison,
moose, or similar game.
PIQUANTE SAUCE
A medium-sized onion and three sour pickles should be
chopped fine. Put them in a saucepan with a wineglassful
of vinegar, and boil until the liquid is nearly reduced.
Then add a pint of brown sauce, boil for a few minutes,
and add a teaspoonful of chopped parsley, one of tarra-
gon leaves, an ounce of butter, the juice of one-half a
lemon and a tablespoonful of finely chopped capers✪ Sauce, if
desired.
PERIGUEUX SAUCE ^3
Chop three truffles (not too fine) . Put them in a saucepan
with a gill of Madeira wine, and let it boil for about ten
minutes, so that the liquid is nearly reduced; add a
53
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When Served.
Guests.
Remarks.
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LOUIS' EVERY WOMAN'S COOK BOOK
pint of brown sauce, some of the juice which comes with
the truffles, a tablespoonful of meat extract, and half
a cup of gravy or brown stock. Boil for ten minutes
more, skim off the fat, season to taste, and serve sepa-
rately or over the meat.
TOMATO SAUCE ^
Put into a saucepan an onion, a carrot, four ounces of
lean ham cut in small pieces, a few whole peppercorns,
one bay leaf, two cloves, and a few sprigs of parsley.
Fry colourless. Moisten with a quart of veal stock, add
five pounds of tomatoes cut in pieces, and boil together
for an hour. Mix three ounces of corn-starch with a
cup of water, and stir into the sauce; let it boil for
twenty minutes more. Season with salt, pepper, and a
tablespoonful of sugar✪ Tomato Sauce, and then rub it through a fine
sieve. If a rich tomato sauce is required, reduce it to
the thickness wanted. A little tomato ketchup added to
the sauce will improve it.
ROBERT SAUCE ^3
Chop a medium-sized onion and four shallot onions fine,
fry slightly in butter, and then moisten with a glass of
Sauterne wine and two tablespoonfuls of vinegar. When
partly boiled down, add half a pint of Espagnole Sauce
and one-half a cup of consomme, or brown stock. Boil
for ten minutes and add one heaping teaspoonful of
French mustard, one ounce of butter, a pinch of Cayenne
pepper, and the juice of one-half a lemon✪ Robert Sauce. Stir well so
the mustard will mix into it.
ALLEMANDE SAUCE <?5S
Put one quart of Veloute Sauce and a pint of chicken
stock into a saucepan and boil for about twenty minutes,
stirring frequently while reducing. Mix the yolks of
three eggs with one-half a cup of cream and stir into the
boiling sauce. Remove from the fire, add two ounces
of butter, the juice of a lemon✪ Allemande Sauce, and strain through a fine
sieve.
54
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When Served.
Guests.
Remarks.
LOUIS' EVERY WOMAN'S COOK BOOK
VELOUTE SAUCE <&
Page 29 · 6 recipe records on this page
Presented as published in 1910. 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
Put one-half a tumbler of currant jelly with one-half a pint of port wine into a saucepan, let it boil, stirring occasionally until the jelly is melted. Then add a pint of brown sauce, a pinch of Cayenne pepper, and the juice of a lemon. Reduce to the thickness wanted, and strain through a fine sieve. This sauce is served with venison, moose, or similar game.
PIQUANTE SAUCE A medium-sized onion and three sour pickles should be chopped fine. Put them in a saucepan with a wineglassful of vinegar, and boil until the liquid is nearly reduced. Then add a pint of brown sauce, boil for a few minutes, and add a teaspoonful of chopped parsley, one of tarragon leaves, an ounce of butter, the juice of one-half a lemon and a tablespoonful of finely chopped capers, if desired.
PERIGUEUX SAUCE ^3
Chop three truffles (not too fine) . Put them in a saucepan with a gill of Madeira wine, and let it boil for about ten minutes, so that the liquid is nearly reduced; add a
When Served.
Guests.
Remarks.
r
pint of brown sauce, some of the juice which comes with the truffles, a tablespoonful of meat extract, and half a cup of gravy or brown stock. Boil for ten minutes more, skim off the fat, season to taste, and serve separately or over the meat.
TOMATO SAUCE ^
Put into a saucepan an onion, a carrot, four ounces of lean ham cut in small pieces, a few whole peppercorns, one bay leaf, two cloves, and a few sprigs of parsley. Fry colourless. Moisten with a quart of veal stock, add five pounds of tomatoes cut in pieces, and boil together for an hour. Mix three ounces of corn-starch with a cup of water, and stir into the sauce; let it boil for twenty minutes more. Season with salt, pepper, and a tablespoonful of sugar, and then rub it through a fine sieve. If a rich tomato sauce is required, reduce it to the thickness wanted. A little tomato ketchup added to the sauce will improve it.
ROBERT SAUCE ^3
Chop a medium-sized onion and four shallot onions fine, fry slightly in butter, and then moisten with a glass of Sauterne wine and two tablespoonfuls of vinegar. When partly boiled down, add half a pint of Espagnole Sauce and one-half a cup of consomme, or brown stock. Boil for ten minutes and add one heaping teaspoonful of French mustard, one ounce of butter, a pinch of Cayenne pepper, and the juice of one-half a lemon. Stir well so the mustard will mix into it.
ALLEMANDE SAUCE <?5S
Put one quart of Veloute Sauce and a pint of chicken stock into a saucepan and boil for about twenty minutes, stirring frequently while reducing. Mix the yolks of three eggs with one-half a cup of cream and stir into the boiling sauce. Remove from the fire, add two ounces of butter, the juice of a lemon, and strain through a fine sieve.
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When Served.
Guests.
Remarks.
VELOUTE SAUCE <&
Records on this page
SaucePerigueux SauceTomato SauceRobert SauceAllemande SauceVeloute Sauce