Open the oysters, remove the beards and put them
mth their liquor in a small saucepan, with the butter.
Cover with the hd, and cook for four minutes (they
must not be allowed to boil). Put the oysters on a
sieve, cut them in twos or quarters, allow the liquid to
reduce to half its original quantity. Strain, return to
the saucepan, add the bechamel sauce ; when hot bind
with the yolk of Qgg, then put in the oysters and lemon
juice. Stir until the former are quite hot, season with
a pinch of salt and pepper, if necessary, and serve in a
hot sauceboat.
158. Sauce a la Chasseur Royal. — Chop the bones
of the soles, and put in a stewpan with the trimmins:s
of the oysters, a small sliced onion, 1 bay leaf, 1 sprig
of parsley and thyme, and a sprig of marjoram.
Moisten with 1 glass of port wine, let it reduce to
half the original quantity. Keep well covered during
the process. Now add 10 crushed peppercorns, a tea-
spoonful of anchovy essence, and \ pint of Espagnole
sauce, or 1 gill ot brown stock. Simmer for twenty
minutes, remove the scum and pass through a tammy
cloth, or very fine pointed strainer. Return to the stew-
pan, add a little seasoning if needed, and finish with
SAUCES AND FORCEMEATS. 421
^ gill of double cream. Keep veiy hot, but not boiling,
and use as directed.
159. Sauce Xavier (Fish Sauce). — ^ bunch water-
cresses, a few sprigs of fennel, | pint milk, fish bones,
essence of fish, for which the sauce is prepared, IJ oz.
butter, I oz. of flour. Seasoning, lemon juice.
Eemove the stalks from the cresses and fennel, put
the leaves in a stewpan with the milk and fish bones,
previously cut into small pieces (add a tiny piece of
soda), boil until the leaves are done. Strain and let
cool ; put the cooked herbs in a mortar, and pound with
half the butter, then rub through a sieve. Cook the
flour in the remainder of the butter, without taking
colour, dilute with the milk in which the cresses, &c. have
boiled. Stir until it boils, add the fish essence, and
let the whole simmer for ten minutes. Strain, return
to the stewpan, boil up, add the green puree, and cook a
few minutes longer. Season with a few drops of lemon
juice, pepper and salt, add a little cream or stock if
found too thick, and keep in the bain-marie until
required.
160. Sauce Matelotte.— i pint Espagnole sauce, 1 oz.
butter, I gill Burgundy wine, fish stock, liquor or fumet
de poisson, ^ onion, i carrot, ^ gill mushroom liquor.
Peel the onion and carrot and mince very fine, fiy
m a little butter a nice colour, dram off the butter,
moisten with the wine and mushroom liquor, let this
reduce well, then add the fish stock or liquor left over
in the pan in which the fish to be served with this
sauce is cooked, boil up again and add the Espagnole.
Let simmer for ten minutes, then strain through a fine
strainer or cloth, add a small piece of butter, season,
if necessary, with a few drops of lemon juice, salt and
pepper, and keep hot.
P.S. — If you have no Espagnole handy, substitute it
with i oz. of flour, -^ oz. of butter, well kneeded, and
diluted with J pint of stock, boil well, and use as
directed.
161. Sauce Joinville. — 1 oz. flour, ^ gill fish stock,
422 KECHERCHE COOKERY.
I pint white stock, 3 oz. butter, 3 yolks of egg, lobster
coral, lemon juice, salt, and cayenne.
Page 162
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Open the oysters, remove the beards and put them
mth their liquor in a small saucepan, with the butter.
Cover with the hd, and cook for four minutes (they
must not be allowed to boil). Put the oysters on a
sieve, cut them in twos or quarters, allow the liquid to
reduce to half its original quantity. Strain, return to
the saucepan, add the bechamel sauce ; when hot bind
with the yolk of Qgg, then put in the oysters and lemon
juice. Stir until the former are quite hot, season with
a pinch of salt and pepper, if necessary, and serve in a
hot sauceboat.
158. Sauce a la Chasseur Royal. — Chop the bones
of the soles, and put in a stewpan with the trimmins:s
of the oysters, a small sliced onion, 1 bay leaf, 1 sprig
of parsley and thyme, and a sprig of marjoram.
Moisten with 1 glass of port wine, let it reduce to
half the original quantity. Keep well covered during
the process. Now add 10 crushed peppercorns, a tea-
spoonful of anchovy essence, and \ pint of Espagnole
sauce, or 1 gill ot brown stock. Simmer for twenty
minutes, remove the scum and pass through a tammy
cloth, or very fine pointed strainer. Return to the stew-
pan, add a little seasoning if needed, and finish with
SAUCES AND FORCEMEATS. 421
^ gill of double cream. Keep veiy hot, but not boiling,
and use as directed.
159. Sauce Xavier (Fish Sauce). — ^ bunch water-
cresses, a few sprigs of fennel, | pint milk, fish bones,
essence of fish, for which the sauce is prepared, IJ oz.
butter, I oz. of flour. Seasoning, lemon juice.
Eemove the stalks from the cresses and fennel, put
the leaves in a stewpan with the milk and fish bones,
previously cut into small pieces (add a tiny piece of
soda), boil until the leaves are done. Strain and let
cool ; put the cooked herbs in a mortar, and pound with
half the butter, then rub through a sieve. Cook the
flour in the remainder of the butter, without taking
colour, dilute with the milk in which the cresses, &c. have
boiled. Stir until it boils, add the fish essence, and
let the whole simmer for ten minutes. Strain, return
to the stewpan, boil up, add the green puree, and cook a
few minutes longer. Season with a few drops of lemon
juice, pepper and salt, add a little cream or stock if
found too thick, and keep in the bain-marie until
required.
160. Sauce Matelotte.— i pint Espagnole sauce, 1 oz.
butter, I gill Burgundy wine, fish stock, liquor or fumet
de poisson, ^ onion, i carrot, ^ gill mushroom liquor.
Peel the onion and carrot and mince very fine, fiy
m a little butter a nice colour, dram off the butter,
moisten with the wine and mushroom liquor, let this
reduce well, then add the fish stock or liquor left over
in the pan in which the fish to be served with this
sauce is cooked, boil up again and add the Espagnole.
Let simmer for ten minutes, then strain through a fine
strainer or cloth, add a small piece of butter, season,
if necessary, with a few drops of lemon juice, salt and
pepper, and keep hot.
P.S. — If you have no Espagnole handy, substitute it
with i oz. of flour, -^ oz. of butter, well kneeded, and
diluted with J pint of stock, boil well, and use as
directed.
161. Sauce Joinville. — 1 oz. flour, ^ gill fish stock,
422 KECHERCHE COOKERY.
I pint white stock, 3 oz. butter, 3 yolks of egg, lobster
coral, lemon juice, salt, and cayenne.