Cook the flour and one ounce of butter together
without browning, stir in the stock and mushroom
liquor, add the bouquet and crushed peppercorns, boil
slowly for 20 minutes, stir frequently, and skim. Pass
through a sieve or tammy ; keep on the side of the
stove, put a few tiny pieces of butter on top to keep
from forming a skin. Just before using it add the
cream. Stir well and let it get thoroughly hot without
boiling, season with salt if necessary, a pinch of nutmeg,
and about a teaspoonful of lemon juice. The sauce is
now ready for use, and will serve as a foundation for
any white stock or as a Yeloute by itself. The cream
may be omitted if used as the former.
170. Sauce HoUandaise. — 3 yolks of eggs, 2 ozs.
butter, 1 gill bechamel sauce, ^ gill stock, the juice of
half a lemon, salt and pepper.
Boil up the sauce, remove to the side of the stove
and whisk in the yolks of eggs, add the stock (fish,
chicken, rabbit, or veal), mix thoroughly and add the
butter gradually, season with pepper and salt, and the
lemon juice. Pass through a tammy and use. Before
adding the butter the sauce should be sufficiently
heated to bind the eggs. Great care must be taken to
prevent it curdling. Another way to make this sauce
is to omit the bechamel, and to use four yolks of eggs to
half a gill of stock, which is finished with four ounces of
butter. The first is the most convenient and most
popular way. This sauce when finished is to, be just
hot, and on no account must it be allowed to reach the
boiling point.
171. Sauce Blanquette. — This is exactly the same as
Sauce Allemande, adding three tablespoonfuls cream
instead of one.
172. Sauce a la Poulette. — This sauce consists of
Allemande or Veloute sauce mixed with finely-chopped
parsley.
426 RECHERCHE COOKERY.
173. Sauce Anchois. — Warm up half a pint of
bechamel or HoUandaise sauce, and stir in one tea-
spoonful of anchovy essence.
174. Sauce Blanche (White Sauce). — 1 pint milk, 1
small onion, 1 clove, 1 bay leaf, 2 oz. butter, 1^ oz.
flour, ^ pint stock (white), 10 peppercorns, salt.
Cook flour and butter together without browning,
moisten with the milk and stock, put in the onion,,
clove, peppercorns, and bay leaf, stir until it boils and
let it simmer for fifteen minutes, season with salt.
Strain or tammy and use as required. It is best to first
boil the onion with the milk.
175. Sauce Supreme. — Make a white roux with one
ounce of butter and one ounce of flour ; dilute with
three parts of a quart of chicken stock ; add a small
onion, one clove, and half a bayleaf ; let it simmer for
fifteen minutes, skim well, and work in three pats of
fresh butter, a tablespoonful of cream, one yolk of egg,
and the juice of half a lemon. Mix well and pass
through a tammy cloth.
176. Sauce a la Mornay. — ^ pint bechamel sauce,
^ gill of mushroom or Italienne sauce, ^ gill cream, ^
oz. meat glaze or 2 tablespoonfuls half glaze of chicken
stock, 1 oz. grated Parmesan cheese, 1 oz. fresh butter.
Page 165
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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Cook the flour and one ounce of butter together
without browning, stir in the stock and mushroom
liquor, add the bouquet and crushed peppercorns, boil
slowly for 20 minutes, stir frequently, and skim. Pass
through a sieve or tammy ; keep on the side of the
stove, put a few tiny pieces of butter on top to keep
from forming a skin. Just before using it add the
cream. Stir well and let it get thoroughly hot without
boiling, season with salt if necessary, a pinch of nutmeg,
and about a teaspoonful of lemon juice. The sauce is
now ready for use, and will serve as a foundation for
any white stock or as a Yeloute by itself. The cream
may be omitted if used as the former.
170. Sauce HoUandaise. — 3 yolks of eggs, 2 ozs.
butter, 1 gill bechamel sauce, ^ gill stock, the juice of
half a lemon, salt and pepper.
Boil up the sauce, remove to the side of the stove
and whisk in the yolks of eggs, add the stock (fish,
chicken, rabbit, or veal), mix thoroughly and add the
butter gradually, season with pepper and salt, and the
lemon juice. Pass through a tammy and use. Before
adding the butter the sauce should be sufficiently
heated to bind the eggs. Great care must be taken to
prevent it curdling. Another way to make this sauce
is to omit the bechamel, and to use four yolks of eggs to
half a gill of stock, which is finished with four ounces of
butter. The first is the most convenient and most
popular way. This sauce when finished is to, be just
hot, and on no account must it be allowed to reach the
boiling point.
171. Sauce Blanquette. — This is exactly the same as
Sauce Allemande, adding three tablespoonfuls cream
instead of one.
172. Sauce a la Poulette. — This sauce consists of
Allemande or Veloute sauce mixed with finely-chopped
parsley.
426 RECHERCHE COOKERY.
173. Sauce Anchois. — Warm up half a pint of
bechamel or HoUandaise sauce, and stir in one tea-
spoonful of anchovy essence.
174. Sauce Blanche (White Sauce). — 1 pint milk, 1
small onion, 1 clove, 1 bay leaf, 2 oz. butter, 1^ oz.
flour, ^ pint stock (white), 10 peppercorns, salt.
Cook flour and butter together without browning,
moisten with the milk and stock, put in the onion,,
clove, peppercorns, and bay leaf, stir until it boils and
let it simmer for fifteen minutes, season with salt.
Strain or tammy and use as required. It is best to first
boil the onion with the milk.
175. Sauce Supreme. — Make a white roux with one
ounce of butter and one ounce of flour ; dilute with
three parts of a quart of chicken stock ; add a small
onion, one clove, and half a bayleaf ; let it simmer for
fifteen minutes, skim well, and work in three pats of
fresh butter, a tablespoonful of cream, one yolk of egg,
and the juice of half a lemon. Mix well and pass
through a tammy cloth.
176. Sauce a la Mornay. — ^ pint bechamel sauce,
^ gill of mushroom or Italienne sauce, ^ gill cream, ^
oz. meat glaze or 2 tablespoonfuls half glaze of chicken
stock, 1 oz. grated Parmesan cheese, 1 oz. fresh butter.