Takb two ounces of flour and two ounces of melted butter.
Stir a few minutes on the fire without allowing it te brown.
DUute with three pinta of well-skimmed and strained ehicken
broth. Stir to a boil, season with salt, pepper, and nutmeg, and
boil half an hour. Skim, finish with f our egg yolks mixed with
a little water, four ounces of butter, a little cream, and lemon
juice✪ Allemande Sauce. Stir on the fire long enough to cook the eggs without
boiling the sauce and press immediately through a wet cloth.
Asparagus Sauoe
One of the best sauces to serve with asparagus is made in
this manner : Mince one small onion and cook it in one table-
spoonf ul of butter f or five or six minutes, but do not brown it.
Add two tablespoonfuls of flour and a seasoning of white pep-
per and cook a few moments longer. Add one pint of either
yeal or ehicken broth, one tablespoonful of salt, and a grating
of nutmeg. Beat up the yolks of two eggs and a little lemon
juice. Remove the saucepan containing the sauce from the fire
and beat in the egg yolks gradually. Strain the sauce, add
some butter in small pieces, and serve.
Béamaise Bauoe
Mix one gill of vinegar and two ounces of finely chopped
shallots. Put in a covered saucepan and cook until the vine-
207
208 MB8. 8EELT'8 COOK BOOK
gar ÌB almost ali redaced. Set it away until oold, then stir in
the yolks of f our raw eggs^ and season with salt and white pep-
per. Cook over a slow fire, stirring ali the timo, and gradually
adding one and one-half ounces of clarified butter and the same
quantity of olive oil. Ali butter may be used. Stir mixture
with wire whisk. Strain through a cloth, stir in some finely
chopped tarragou and parsley, and serve hot. This sauce
should be as thick as a mayonnaise dressing.
Béohamel Sauoe
Take two ounces of butter and two ounces of flour mixed
together over the fire. Do not let it brown. Add one quart
of milk, a little salt, white pepper, grated nutmeg, and one bay
leaf . Boll, stirring constantly f or ten minutes. Then add f our
ounces of butter and one pinch of sugar. Mix thoroughly and
strain through a wet cloth.
Biffarade Sauoe
Cover the carcasses of two or more roasted ducks with water,
season to tasto. Boil until it is of a strong flavor. Then strain,
olarify, and reduce to a demiglaze. To this add one small cup
of thick Espagnole sauce, the juice of one orange, and the rind
of two others entirely f ree f rom the white pith. Cut the rind
into small diamond shapes, and blanch them in boiling water
for three minutes before adding to the sauce. Boil ali together
for five minutes in a doublé boiler.
White Bordelaise Ektuoe
Take one tablespoonful of finely chopped shallots fried in a
little butter, half a pint of velouté sauce, one small glass of white
wine, salt and white pepper to taste, and boil five minutes.
Add a little lemon juice, finely chopped parsley, and a small pat
of butter. Mix well and serve hot.
8ALAD8, 8AUCS8^ AND A8PW8 209
Brandy Sauoe
Take one cup of powdered sugar, one tablespoon of butter.
Rub them to a cream and moisten with oue tablespoon of cream.
Beat until very light. Then gradually stir in one wine-glass of
brandy. Place the saucepan in pan of hot water and stir the
mixture until it comes to a boil. Serve hot in a sauce-boat.
Bread Bauce ✪ Asparagus Sauce
Page 119 · 2 recipe records on this page
Presented as published in 1902. 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
Take two ounces of flour and two ounces of melted butter. Stir a few minutes on the fire without allowing it to brown. Dilute with three pints of well-skimmed and strained chicken broth. Stir to a boil, season with salt, pepper, and nutmeg, and boil half an hour. Skim, finish with four egg yolks mixed with a little water, four ounces of butter, a little cream, and lemon juice. Stir on the fire long enough to cook the eggs without boiling the sauce and press immediately through a wet cloth.
Asparagus Sauoe
One of the best sauces to serve with asparagus is made in this manner : Mince one small onion and cook it in one tablespoonful of butter f or five or six minutes, but do not brown it. Add two tablespoonfuls of flour and a seasoning of white pepper and cook a few moments longer. Add one pint of either veal or chicken broth, one tablespoonful of salt, and a grating of nutmeg. Beat up the yolks of two eggs and a little lemon juice. Remove the saucepan containing the sauce from the fire and beat in the egg yolks gradually. Strain the sauce, add some butter in small pieces, and serve.
Béamaise Bauoe
Mix one gill of vinegar and two ounces of finely chopped shallots. Put in a covered saucepan and cook until the vinegar is almost all reducedd. Set it away until oold, then stir in the yolks of four raw eggs and season with salt and white pepper. Cook over a slow fire, stirring all the time, and gradually adding one and one-half ounces of clarified butter and the same quantity of olive oil. All butter may be used. Stir mixture with wire whisk. Strain through a cloth, stir in some finely chopped tarragou and parsley, and serve hot. This sauce should be as thick as a mayonnaise dressing.
Béohamel Sauoe
Take two ounces of butter and two ounces of flour mixed together over the fire. Do not let it brown. Add one quart of milk, a little salt, white pepper, grated nutmeg, and one bay leaf. Boil, stirring constantly for ten minutes. Then add four ounces of butter and one pinch of sugar. Mix thoroughly and strain through a wet cloth.
Biffarade Sauoe
Cover the carcasses of two or more roasted ducks with water, season to tasto. Boil until it is of a strong flavor. Then strain, clarify, and reduce to a demiglaze. To this add one small cup of thick Espagnole sauce, the juice of one orange, and the rind of two others entirely free from the white pith. Cut the rind into small diamond shapes, and blanch them in boiling water for three minutes before adding to the sauce. Boil all together for five minutes in a double boiler.
White Bordelaise Sauce
Take one tablespoonful of finely chopped shallots fried in a little butter, half a pint of velouté sauce, one small glass of white wine, salt and white pepper to taste, and boil five minutes. Add a little lemon juice, finely chopped parsley, and a small pat of butter. Mix well and serve hot.
SALADS, SAUCES, AND ASPICS 209
Brandy Sauoe
Take one cup of powdered sugar, one tablespoon of butter. Rub them to a cream and moisten with one tablespoon of cream. Beat until very light. Then gradually stir in one wine-glass of brandy. Place the saucepan in pan of hot water and stir the mixture until it comes to a boil. Serve hot in a sauce-boat.
Bread Bauce
Records on this page
Allemande SauceAsparagus Sauce